Green Curry Chicken

Yield: 4 servings

Curry Paste:

2 jalapeno peppers, deseeded

2 tbsp ginger, finely grated

1 small bunch cilantro, roughly chopped

1 stalk lemongrass, roughly chopped

4 kaffir lime leaves, roughly chopped
1 lime, zest & juice

2 tsp ground coriander

1 tsp ground cumin
1/2 tsp salt

1/2 tsp black pepper

2 tsp fish sauce

2 tbsp olive oil

Curry:
1 tbsp coconut oil
6 chicken thighs, thinly sliced

1 can coconut milk

1 cup water (or onion/garlic free stock)

1 carrot, sliced

1 red pepper, diced largely
1 green pepper, diced largely
1 Japanese eggplant, diced largely

2 tsp maple syrup
1/2 cup green peas
lime, to garnish
cilantro and Thai basil, to garnish

1. To prepare curry paste, place all ingredients in a food processor. Process until smooth.

2. Heat a large saucepan over medium heat. Melt coconut oil and add the curry paste. Cook for 2 minutes.

3. Add the chicken and stir well to cover with the curry paste.
4. Add the coconut milk and water. Reduce to a low simmer.
5. Add vegetables. Simmer on a low heat for around 20 minutes or until the sauce has thickened.
6. Add maple syrup and green peas. Cook for 2 more minutes.
7. Serve with steamed rice, a wedge of lime, and fresh cilantro and Thai basil leaves.


http://www.fructosefriendlychef.com.au/low-fodmap-green-chicken-curry/