Low FODMAP Thai green chicken curry
A fresh, fragrant green curry made from scratch with lemongrass, ginger and herbs, and no garlic or onion.
- Time45 min
- LevelMedium
- Costabout £2.27 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Blitz the chillies, lemongrass, ginger, coriander, spring onion greens, lime zest, cumin and ground coriander in a small food processor with 2 tablespoons of water to a rough paste.
- 2
Heat the oil in a large pan over a medium heat. Fry the paste for 2 minutes until it smells fragrant.
2 min - 3
Add the chicken and stir for 3 minutes until it is no longer pink on the outside.
3 min - 4
Pour in the coconut milk, stir in the sugar and simmer for 12 minutes.
12 min - 5
Add the green beans and pepper and cook for 6 minutes until just tender.
6 min - 6
Meanwhile, cook the rice following the packet instructions.
- 7
Add lime juice and salt to taste. Serve the curry spooned over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.