Obsessing over this fodmap friendly Thai green curry 😍 who would have thought it, fodmap friendly and Thai green curry in the same sentence? Definitely not me 🤭
The main part of the dish is the Thai green curry sauce from Bays kitchen. It was my first time trying the sauce, and safe to say I L😍VED it (or I wouldn’t be sharing it with you guys on this post 😉)
The sauce itself is vegan… I had leftover roast chicken from the evening before which I used in the curry, however this can be substituted for any protein you like (personally I would substitute for prawns or tofu 😋)
The below serves 1 but can be easily adapted to serve more
Ingredients;
- Jar Bays Kitchen Thai Green Curry
- Cooked chicken (or protein of choice)
- 75g Aubergine sliced
- Half pak choi sliced
- 75g Beansprouts
- Fresh coriander
- Basmati or Jasmin thai rice (to serve)
Method;
- Start to cook your basmati or Jasmin thai rice according to the instructions
- Whilst your rice is cooking gently fry your sliced aubergine in a pan using your oil of choice (I used fry light) until you’re aubergine has softened. If using fry light add a drop of water to the pan if necessary
- If using pre cooked chicken add to your pan along with your beansprouts and stir fry for around 3-4 minutes
- Add your pak choi, a small handful of chopped coriander (including stalks) and stir fry for another 3 minutes
- Add your Bays kitchen sauce (130g is low fodmap) I used around 90/100g as I wanted some left over the following day for lunch. I also added a helping of unsweetened almond milk to create more of a sauce (optional) for my rice to soak up in 😋
- Simmer all ingredients in your saucepan until everything is heated through
- Serve with your choice of rice & top with fresh coriander
