Low FODMAP Thai Green Curry with Tofu

Name: Low FODMAP Thai Green Curry with Tofu
Prep time: 8 min
Cook time: 20 min
Yield: 2 Serves
Ingredients: 200 g Firm tofu (Drained & cut into cubes); 1 tbsp Olive Oil; 90 g Eggplant (Sliced & cut into quarters); 90 g Green beans (Ends trimmed); 90 g Canned baby corn (Drained and sliced in half lengthways); 1 cup Bok choy (Finely sliced ); 200 g FODMAPPED Green Curry Simmer Sauce (200g = 1 sachet); 0.5 cup Water; Salt and pepper (Season ); 1 cup Cooked rice; 1 Fresh lime; 2 tbsp fresh coriander (Finely chopped)

Prep Time:8minutes	Cook Time:20minutes
Servings: Serves	Unit of measure:

Ingredients

200 g Firm tofu Drained & cut into cubes
1 tbsp Olive Oil
90 g Eggplant Sliced & cut into quarters
90 g Green beans Ends trimmed
90 g Canned baby corn Drained and sliced in half lengthways
1 cup Bok choy Finely sliced
200 g FODMAPPED Green Curry Simmer Sauce 200g = 1 sachet
0.5 cup Water
Salt and pepper Season
To Serve
1 cup Cooked rice
1 Fresh lime
2 tbsp fresh coriander Finely chopped

Ingredients

200 g Firm tofu Drained & cut into cubes
1 tbsp Olive Oil
90 g Eggplant Sliced & cut into quarters
90 g Green beans Ends trimmed
90 g Canned baby corn Drained and sliced in half lengthways
1 cup Bok choy Finely sliced
200 g FODMAPPED Green Curry Simmer Sauce 200g = 1 sachet
0.5 cup Water
Salt and pepper Season
To Serve
1 cup Cooked rice
1 Fresh lime
2 tbsp fresh coriander Finely chopped

Instructions

Prep the tofu and vegetables. Place the sliced eggplant into a bowl and drizzle in a little olive oil and season with salt.
Place a large frypan over medium high heat. Add a drizzle of olive oil to the pan and stir-fry the eggplant and tofu until lightly golden.
Turn down the heat to medium low. Pour the FODMAPPED Green Curry Simmer Sauce over the tofu and eggplant and gently mix through 1/2 cup of water. Add the baby corn and green beans to the pan. Allow to gently bubble for 6- 8 minutes (or until the sauce has thickened). If at any point the sauce becomes too thick, stir through a splash of water. Then add the bok choy to the pan and cook for a further 1- 2 minutes.
Squeeze over half the lime juice. Then serve the curry over cooked rice. Garnish with fresh coriander and extra lime wedges. Enjoy!

Recipe Notes

Enjoy this recipe, it has been tested to be low in FODMAPs when prepared and served as instructed.

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