Low FODMAP Thai Green Curry with Tofu
Low FODMAP Thai Green Curry with Tofu
Servings Prep Time
2Serves 8minutes
Cook Time
20minutes
Servings Prep Time
2Serves 8minutes
Cook Time
20minutes
Ingredients
  • 200g Firm tofuDrained & cut into cubes
  • 1tbsp Olive Oil
  • 90g EggplantSliced & cut into quarters
  • 90g Green beansEnds trimmed
  • 90g Canned baby cornDrained and sliced in half lengthways
  • 1cup Bok choyFinely sliced
  • 200g FODMAPPED Green Curry Simmer Sauce200g = 1 sachet
  • 0.5cup Water
  • Salt and pepperSeason
To Serve
  • 1cup Cooked rice
  • 1 Fresh lime
  • 2tbsp fresh corianderFinely chopped
Instructions
  1. Prep the tofu and vegetables. Place the sliced eggplant into a bowl and drizzle in a little olive oil and season with salt.
  2. 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.
  3. 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.
  4. 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.