A few of you have been asking for this recipe since the Bosch Cooking Class I hosted, so here it is- my Gut-Friendly Thai Green Curry Recipe.

The Thai Green Curry paste is made from scratch in a matter of minutes and all you need is a blender or food processor to create the paste. I tend to avoid store-bought sauces and pastes as they are loaded with garlic, onions and preservatives, which are a big no-no if you suffer from IBS. By making the paste from scratch, I avoid this.

After the paste is made, you move on to the making the actual curry, which takes less than 20 minutes.

Feel free to use any green veggies you like, swopping out according to your taste preferences. This a great Meat Free Monday dish, but you could also add chicken or prawns if you prefer.

When we made this Gut-Friendly Thai Green Curry at Bosch, we used peas, but I really prefer edamame beans as they are high on protein.

I purchased my gluten-free soya sauce (tamari) from Seven Seas Fisheries but you can also buy at Nature’s Choice.

This Gut-Friendly Thai Green Curry is:

Preservative Free
Gluten-Free
Dairy-Free
Vegan
FODMAP Friendly (meaning safe for IBS if eaten in moderation)

Notes: This recipe comes in two parts. Image by Lucky Pony

Enjoy,

LFC

Make the Gut-Friendly Thai Green Curry Paste

Gut Friendly Thai Green Curry Paste

Makes around 200g Paste

This Thai Green Curry paste is easier to digest and uses milder chilies than a traditional Green Curry. It is also FREE FROM gluten (I use tamari instead of soy), animal products (no fish or shrimp paste used), preservatives and garlic (known to trigger bloat).

Prep Time 10

Equipment

Blender / Food Processor
knife
chopping board

Ingredients

2 green serenade chillies
2 salad onions
100 g coriander leaves & stems
2 Lime Leaves
1 lemon grass stalk crush stalk
1 tsp of ground coriander
1 tsp cumin seeds
1 tsp ground ginger
2 tbsp. sesame oil
¼ cup tamari
Zest 1 lime
1 tbsp. water

Instructions

Roughly chop chillies, onions and the white part of the lemon grass stalk
Add all ingredients to the Blender and pulse
Leave the paste in the blender and set aside, we will be using this paste in our green curry

Make the Curry

Print Pin

Thai Green Curry with Rice Noodles

Serves 2

This Thai Green Curry is full of wholesome and nutritious veggies and the plant protein comes in the form of the edamame beans and broccoli. Our carb is gluten free rice noodles, but you could also use rice or quinoa for added protein.

Course dinner, lunch

Cuisine thai, Thai, asian

Keyword dinner, Gluten Free, meat free monday, vegan

Servings 2

Equipment

pot
Wok
chopping board
knife

Ingredients

2 wheels of Woolworths Thin Rice Noodles
1 ¼ cup water
3 4 Tablespoons of your curry paste
100 g Edamame Beans or Peas
4 Baby Marrows
75 g Shimeji Mushrooms
200 g Tenderstem Broccoli
1 tsp sesame oil
1 tsp coconut sugar
2 Tbsp. Tamari
Can of coconut cream
Juice of 1 lime

Instructions

Start by preparing your veggies - slice the baby marrow into thin disks, roughly chop your broccoli and remove the bottom bits of your shimeji mushrooms
Heat a wok over medium heat and add the sesame oil
Depending on your preference, add 2 – 3 tablespoons of your curry paste to the pan and fry for a minute
Now add 1 and ¼ cups of water, tamari and coconut sugar to the pan
Bring to boil uncovered and as soon as it starts to bubble, reduce the heat
Add the baby marrow, broccoli and shimeji (not the edamame) and simmer for 5 minutes
Stir in half the can of coconut cream and season with salt to taste – keeping in mind it may not need salt 
If your green curry is too hot add a bit more coconut cream
Cook for another five minutes
After the 5 minutes is up, add the lime juice and edamame beans, turn off the heat and cover the pan with lid.
Soak the rice noodles in hot water until soft (moving with a fork once or twice) and drain
To assemble, add the drained noodles to a bowl, top with the green curry
Garnish with sprouts and some more chopped fresh coriander

Notes

To serve:
• Handful Sprouts
• Handful Coriander

Image by Lucky Pony