Tom Kha Gai

Yield: 4 servings

2 cans coconut milk

1 thumb-sized chunk galangal, peeled, cut into thin slices

1 stalk lemongrass, sliced into 1-inch strips

2-3 chicken breasts, cut into pieces

1 Thai chili, thinly sliced

8 oyster mushrooms, torn

1 onion, sliced

2 tomatoes, quartered

6 kaffir lime leaves, torn

salt and pepper

1/4 cup lime juice

1/4 cup cilantro, chopped

1. In a large pot over medium heat, add one can of coconut milk, galangal, and lemongrass. 

2. Just before the coconut milk comes to a boil, add the chicken and the second can of coconut milk. Reduce heat to medium-low, as you don’t want the coconut milk to heat too fast or burn.

3. Add chili and oyster mushrooms and stir. As the coconut milk is so delicate, be sure to stir your spoon in one direction only, otherwise it may start to curdle. 

4. Add the onions.

5. As the soup is just about to boil, add the tomatoes and kaffir lime leaves.

6. Season with salt and pepper.

7. Cook the soup slowly and gently over low heat for about 5 to 10 minutes, making sure it does not come to a full boil, but long enough that the chicken and onions are fully cooked.

8. Remove from heat and finish with lime juice and cilantro before serving. Serve on top of rice.


www.eatingthaifood.com

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/