I love curries! Particularly Thai-style curries. But Thai curry pastes are usually packed full of fodmaps, so I decided to create my own. This is a perfect winter warmer, I’ve cooked it for quite a few people now and they all loved it. Long ingredient list but most of this is cheap or store cupboard/fridge ingredients.
King prawns, raw or cooked, 200g
Small pack of baby spinach
1 courgette, chopped roughly
Lemongrass, 1 stalk chopped small
Green pepper, chopped roughly
Kafir lime leaves, (a couple will do!)
Few teaspoons fish sauce
Asafoetida, few teaspoons
Lemon and lime slices (I use frozen!)
Green chilli, chopped small
Spring onion green tips, big bunch
Thumb of ginger, grated or chopped small
Garlic infused oil, couple of tablespoons
Tabasco, couple of teaspoons
Coriander, big bunch
Chilli flakes, optional!
Coconut milk, can (125ml is low FODMAP so a serve of this curry is fine)
Rice or rice noodles, to serve
- Heat your garlic infused oil in a heavy saucepan or wok. You can also add sesame oil!
- Add the spring onion green tips and the chilli, on a very low heat. You do not want them to burn.
- Add the courgette, lemongrass and pepper and stir to coat in the oil.
- Add the fish sauce and stir, if using add chilli flakes here. Add tabasco and season with salt and pepper.
- Keep stirring on a low heat.
- Add the coconut milk, stir. Add asafoetida. Add more fish sauce or any other herbs you may want to add. I sometimes add dried coriander.
- Mix in the ginger, the spinach and the lime leaves. Leave to simmer for about 5 minutes.
- Add the prawns. If cooking from raw, make sure they are fully pink and cooked. Add the coriander, lemon and lime slices. Leave for about 30 minutes to simmer and infuse. The key to a well-infused curry is time!
- Meanwhile cook your rice or noodles.
- Taste it! If it tastes infused, serve. If not, leave to infuse further and add anything else you think it needs. Serve with coriander.