Quick and delicious low FODMAP coconut chicken curry recipe for an easy and safe dinner. With only 3 ingredients and comes also with a shrimp option.
This might be one of the simplest and easiest recipes I’ve ever shared! Its smooth and exotic flavor makes you think otherwise, but believe me, the difficulty level is close to zero and the satisfaction near 5 stars. I think I’ll start calling it my express foolproof curry!
Is curry low FODMAP?
According to Monash University, we can eat up to 1 teaspoon of curry powder per meal.
Reasons to try this Low FODMAP Chicken Curry
- It has only 3 ingredients: chicken, coconut milk and curry
- Ready in 15 minutes!
- Everyone will love this recipe!
- If you prefer, you can also make coconut shrimp curry.
- It’s 100% low FODMAP!
My favorite side dish to accompany this low FODMAP coconut chicken curry is basmati rice. Simply cook it in boiling water with a pinch of salt for 10 minutes. 1 cup of rice for 1 1/2 cups of water, let it evaporate and leave it in the pan for a few minutes. It stays loose, perfectly cooked and aromatic.
I also suggest topping with chopped fresh coriander or parsley. It’s not mandatory but gives the dish an even fresher flavor.
If you’re a coconut milk fan like me (and to use the leftover from this recipe), here are some suggestions:
And if you love curry, try these homemade chicken samosas .
Low FODMAP Coconut Chicken Curry
Ingredients
- 10.5 oz | 300g chicken breast shrimp, raw and peeled
- Pinch of salt
- Pinch of black pepper
- 1 tbsp lemon optional
- Drizzle of olive oil or coconut oil
- 1 tsp curry powder
- 1/2 cup | 120ml canned coconut milk
- 4 tbsp water
- 1/2 cup of coriander or pasley optional
Instructions
- Start by cutting the chicken breast into cubes of the same size. Season with salt, black pepper and lemon (optional) and set aside. If you opt for peeled shrimp, just defreeze if necessary and season.
- In a non-stick skillet over high heat with a drizzle of olive oil or coconut oil, sauté the chicken (or shrimp) until lightly browned. The chicken takes about 7 minutes, the shrimp a little less.
- Add the curry and mix well.
- Add the coconut milk and water, stir, cover, reduce the heat to medium and cook for 10 minutes.
- Serve with basmati rice and chopped parsley or coriander topping (optional).
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