A homemade Thai green curry paste allows this recipe to be low FODMAP, sugar-free and healthy. And yet it comes together super quick (under 15 minutes) and is insanely easy. If you want to add minced shallot or garlic to the paste, go for it. But it tastes wonderful even without it.
Total Time
15min
4.5
11 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
2
Tbsp
Coconut Oil
or Ghee
•
1
lb
Chicken Breasts
, cubed
•
1
Tbsp
Fresh Ginger
, minced
•
1
Jalapeño Pepper
, deseeded, finely chopped
•
1/2
tsp
Ground Cumin
•
1/4
tsp
Ground Coriander
•
1/4
tsp
Ground Turmeric
•
1
tsp
Sea Salt
•
1
can
(14.5 oz)
Unsweetened Coconut Milk
•
1
Lime
, juiced
•
1
Medium
Red Bell Pepper
, thinly sliced
•
1
cup
Green Beans
, cut
(optional)
•
1/4
cup
Fresh Cilantro
, chopped
Cooking Instructions
1.
In a large nonstick skillet, melt the Coconut Oil (2 Tbsp) over medium heat. Add the Chicken Breasts (1 lb) in an even layer and cook until golden brown on the first side, about 3 minutes. Flip the chicken and cook for another minute. Remove from the pan and set aside.
2.
To the pan, add the Fresh Ginger (1 Tbsp), Jalapeño Pepper (1), Ground Cumin (1/2 tsp), Ground Coriander (1/4 tsp) and Ground Turmeric (1/4 tsp) and cook until fragrant, 2 minutes.
Since chicken breasts don’t have much fat and, therefore, dry out more easily, I prefer to cube my chicken on the larger side so that they don’t overcook. To make your curry look like what you’d get in a Thai restaurant, thinly slice the breasts and poach them in the coconut milk mixture until cooked through, rather than searing first. To cut down on prep time, simply toss the jalapeño and ginger in a small food processor and pulse.
Nutrition Per Serving
CALORIES
237
FAT
13.3 g
PROTEIN
23.1 g
CARBS
7.2 g
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