This green chicken curry is super convenient and absolutely flavoursome. This recipe utilises Fodmapped Green Curry Simmer Sauce.
If you are in a mood for a curry but don't have the time or couldn't be bothered getting out all those herbs and spices, then this green chicken curry is the recipe for you! Thanks to Fodmapped, a green curry has never been so easy, and the best part about it is that this simmer sauce is perfect for those following a low Fodmap diet or are dealing with a sensitive stomach.
You are in for a treat as this simmer sauce includes all the delicious flavours you would typically use in a green curry, including ginger, lemongrass and lime.
You can find the Fodmapped Green Curry Simmer Sauce in Coles or Woolworths.
If you enjoyed this recipe, I would love to hear from you!
Fodmapped Green Chicken Curry (FODMAP Friendly)
Serves: 2 Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins
1 tbsp sesame oil
1 large carrot, diced
2 medium skinless chicken breasts, diced
1 medium red capsisum, diced
200g Fodmapped Green Curry Simmer Sauce
80g bean sprouts
1/2 cup basmati rice, raw
¼ cup fresh coriander
½ lime (optional)
In a large skillet over a high medium to high heat, add the sesame oil and carrot. Stir for 2 minutes, then add the chicken and capsicum. Cook, stirring until chicken is cooked through.
Once chicken is cooked through, add the Fodmapped green curry simmer sauce. Reduce the heat to low and simmer for 5 minutes stirring occasionally.
After 5 minutes, increase the heat to medium and add the bean sprouts, stirring occasionally for an additional 5 minutes.
In the meantime, in a pot of salted boiling water over a high heat, add the basmati rice and cook as per packet instructions. Drain and set aside.
Serve the green chicken curry over a bed of cooked rice. Top with fresh coriander and a squeeze of lime.
Store this dish in an airtight container in the fridge for up to 3 days.