This warming tasty curry is an absolute winner in terms of nutrients and feel good factor. You can make it as hot or mild as you wish and as I don’t eat onions or garlic I have missed these out but if your IBS is OK with onions and garlic you can add these liberally.
I make my own curry paste with lemongrass, lime zest and juice, chillis, cumin, ginger, and black peppercorns and fish sauce.
Thai Green Curry
Add 1 cup of rice to a saucepan and 2 cups of water. Bring to the water and them simmer with a lid on for 8 - 10 minutes.
Heat oil in a pan and cook the curry paste, garlic, ginger and lemon grass paste on medium heat for a couple of minutes.
Add the coconut cream and fish sauce, turmeric and kefir leaves. Bring to the boil and then reduce heat to a simmer and add in the chicken pieces and veggies.
Cook this gently for about 10 minutes, until cooked through.
Serve Thai curry with rice and garnish with fresh coriander and shopped chilli.