Low FODMAP Coconut Chicken Curry
Quick and delicious Low FODMAP Coconut Chicken Curry recipe for an easy family dinner. With only 3 ingredients, and a shrimp option.
Servings: 2 people
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).
Notes
1 teaspoon of curry is low FODMAP. The safe dose of canned coconut milk is 1/4 cup | 60g, doses above are high in sorbitol. The recipe has twice as much. The safe serving size on the Low FODMAP diet is half the recipe.