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Thai Green Curry

Course Dinner, Thai
Cuisine Dairy free, Gluten free, Low FODMAP, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 516 kcal


Homemade curry paste

  • 2-3 green chillies
  • 1/2 tsp ginger
  • 1 1/2 tsp garlic oil
  • 15 g fresh coriander
  • 1 tsp lemongrass
  • 1 lime zest and juice
  • 1/2 tsp ground coriander
  • 1/2 tsp cumin seeds
  • 1 tsp fish sauce or gf soy sauce normal soy sauce is low FODMAP but does contain gluten

Other ingredients

  • 100 g green beans sliced
  • 200 g aubergine/brocolli (any vegetables available) cut into bite size chunks
  • 1 can light coconut milk
  • 130 g mixed peppers sliced - any colour
  • 400 g prawns/chicken/firm tofu/quorn non-silken variety to be low FODMAP
  • 2 carrot sliced into bite size chunks
  • rice enough to serve 4


  1. Place all the paste ingredients into a food processor and mix until paste forms. You can store any unused paste in the fridge for up to a week.
  2. Cook rice as instructed on the packet.
  3. Meanwhile in a wok fry 1-2 tbsp of the paste. Cook for a minute and stir constantly so not to burn the paste.
  4. Add the coconut milk, green beans, aubergine or vegetables you are using, peppers and chicken/quorn (if using), reduce the heat and simmer for 15-20 minutes.

  5. Meanwhile if using tofu instead of chicken fry in a separate pan in 1/2 tsp coconut/sunflower oil until golden brown, add to the curry and heat through for the remaining minutes until the vegetables are cooked.

  6. Alternatively if using prawns add directly to the curry between 2-5 minutes left of the curry cooking time and cook until they turn pink and are heated through (around 2-3 minutes if using cooked or 5 minutes if using raw - they are ready when they curl and turn bright pink).
  7. Serve on the rice.