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Low-FODMAP Thai-style chicken curry

This low cost, super healthy Thai-style chicken curry is easy to make and on the table in 40 minutes, will quickly become your go-to favourite midweek meal.

Serves: 6

Time to make: 40 mins

Total cost: $18.78 / $3.13 per serve

(at time of publication)

Ingredients

2 large red or green chillies, deseeded, roughly chopped
3 stalks lemongrass, sliced
1 tablespoon grated fresh ginger
½ cup fresh coriandercilantroX
1 teaspoon turmeric
1 bunch spring onion green tips only, sliced
2 tablespoons olive oil
540g skinless boneless chicken breasts cut in bite-sized pieces
5 cups broccoli florets (1 large head)
300ml Low-FODMAP slow-cooker chicken stock
2 cups basmati rice
400ml can light coconut milk
2 kaffir lime leaves
1 stick cinnamon
4 cups frozen or fresh sliced green beans
2 teaspoons fish sauce
2 teaspoons salt-reduced soy sauce
1 teaspoon brown sugarlight brown cane sugarX
¼ teaspoon salt (optional)

Instructions

1 To make curry paste, pound or process chillies, lemongrass, ginger, coriander, turmeric and spring onion greens with half the oil until a paste forms.

2 Heat remaining oil in a pan then add curry paste and cook gently for 3-4 minutes. Add chicken, cooking until it has sealed all over. Add broccoli and stock then cover and cook for 2-3 more minutes.

3 Cook rice following packet directions. Meanwhile, add remaining ingredients to curry. Simmer uncovered for about 15 minutes or until vegetables are tender and chicken is cooked through.

4 Serve curry with cooked rice.

Nutrition Info (per serve)

Kilojoules 2100kJ

Calories 500cal

Protein 30g

Total fat 12g

–Saturated fat 6g

Carbohydrates 65g

–Sugars 9g

Dietary fibre 6g

Sodium 450mg

Calcium 110mg

Iron 2.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.