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Low FODMAP Green Chicken Curry with Cauliflower Rice

Name: Low FODMAP Green Chicken Curry with Cauliflower Rice
Prep time: 20 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 700 g boneless chicken thighs, cut into varied pieces; 2 tbsp garlic-infused olive oil; 2 long green chillies, roughly chopped; 1 lemongrass tender inner stalk, sliced; 25 g fresh ginger, chopped; 0.5 cup spring onion green tops; 1 cup coriander stems and leaves; 400 ml coconut milk; 250 ml low FODMAP chicken stock; 200 g green beans, cut into uneven lengths; 1 lime, zest and juice; 600 g cauliflower rice; 1 tbsp garlic-infused olive oil

A bright green chicken curry driven by lemongrass, ginger, chilli and lime, with cauliflower rice ready to catch the coconut sauce.

Prep20 mins

Cook20 mins

Serves4

DifficultyEasy

Start cooking ↓

Rustic green chicken curry with irregular chicken pieces and loose cauliflower rice — **TooGut pick**Flexible, practical, genuinely delicious.

Low FODMAP cooking should replace flavour, not erase it. A quick homemade paste uses spring onion greens and garlic-infused oil, avoiding the onion and garlic solids hidden in many commercial curry pastes.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves4

Green curry

700 gboneless chicken thighs, cut into varied pieces
2 tbspgarlic-infused olive oil
2 long green chillies, roughly chopped
1 lemongrass tender inner stalk, sliced
25 gfresh ginger, chopped
½ cupspring onion green tops
1 cupcoriander stems and leaves
400 mlcoconut milk
250 mllow FODMAP chicken stock
200 ggreen beans, cut into uneven lengths
1 lime, zest and juice

Cauliflower rice

600 gcauliflower rice
1 tbspgarlic-infused olive oil

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Pound the green paste

Blend chillies, lemongrass, ginger, spring onion greens, coriander stems, lime zest and half the oil into a coarse, vivid paste.

Brown the chicken

Heat remaining oil in a broad pan. Brown chicken in two batches so the irregular edges take on colour.

Fry before adding liquid

Cook the curry paste for 2 minutes until intensely fragrant. Add coconut milk and stock, scraping the pan clean.

Simmer gently

Return chicken, add beans and simmer for 12 to 15 minutes until the sauce thickens and the largest chicken piece is cooked through.

Keep the rice loose

Stir-fry cauliflower rice with infused oil for 5 minutes. Season the curry with lime juice and serve over the rice.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,180 kJ

Protein39 g

Carbohydrate14 g

Fibre6 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ Food processor or mortar and pestle
✓ Large shallow pan
✓ Wide skillet