Homemade Chicken Green Thai Curry
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.
Ingredients
2Tbsp
Coconut Oilor Ghee
1lb
Chicken Breast, cubed
1Tbsp
Fresh Ginger, minced
1
Jalapeño Pepper, deseeded, finely chopped
1/2tsp
Ground Cumin
1/4tsp
Ground Coriander
1/4tsp
Ground Turmeric
1tsp
Sea Salt
1can(14.5 oz)
Unsweetened Coconut Milk
1
Lime, juiced2 Tbsp juice per 4 servings
1
MediumRed Bell Pepper, thinly sliced
1cup
Green Beans, cutoptional
4Tbsp
Fresh Cilantro, chopped
Nutrition Per Serving
Calories
237
Fat
13.3 g
Protein
23.1 g
Carbs
7.2 g
Cooking Instructions
step 1
In a large nonstick skillet, melt the Coconut Oil (2 Tbsp) over medium heat. Add the Chicken Breast (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.
step 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.