Wild Garlic Green Thai Chicken Curry
An aromatic and low FODMAP Thai Green Curry, made with leafy wild garlic. Paleo, dairy free and nut free. Can easily be adapted to use your favourite veggies too, to make it vegan.
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And I wanted to twist one of my favourite and most popular recipes - the Thai Green Curry.
At about the same time I was pinning low FODMAP recipes, I discovered wild garlic. Those aromatic, pungent garlic-smelling leaves. I've discovered they don't cause me any stomach issues, and many people that I've spoken to say that they've noticed they tolerate wild garlic much better than fresh garlic in bulbs, or onions.
So this Wild Garlic Green Thai Curry was just waiting to happen.
You'll notice straight away that it has a deep green, emerald colour. Because the leaves are green (and regular garlic is white), it does add a richer, deeper colour to the sauce. This is great, because it makes it all look so much more delish.
The other thing to tell you about wild garlic is that although it smells very much like garlic, and if you eat it, the actual flavour is very similar - you don't get any of the bitter, spicy tones. It's all toned right down. Think of chives and garlic together. It's a bit like that. So the flavour is beautiful and mellow.
I love this over fluffy soft Jasmine rice but if you're sticking to grain free, you could serve this with courgette noodles or cauliflower rice. And feel free to make this vegan by taking out the chicken and cooking your favourite veggies in the sauce instead. I'd go for squash or sweet potato chunks along with the usual spring onions and pak choi.
2 sticks of lemongrass, sliced
4-5 wild garlic leaves, washed well under cold running water
big handful fresh coriander leaf
handful of fresh basil leaves
juice of half a lime
1 cm thick slice of ginger
3 chicken breasts (skinless and boneless) - or use thigh meat if you prefer, instead
1 tsp coconut oil
2 spring onions (green onions), finely chopped - use the green ends only for low FODMAP
pinch of salt
2 pak choi cabbages, washed well and sliced
quarter tsp turmeric
First, make the curry paste. Put the lemongrass, spring onion, wild garlic, basil, ginger and lime juice in a small food processor. Cut the stalks off the coriander bunch and add these in too, reserving the leaves for later. Blitz it all up until you get a citrus-smelling, greenish paste. Put to one side.
Heat the coconut oil in a large frying pan and chop the chicken meat. Add to the pan, and stir-fry until browned all over. Add the curry paste and stir to coat, leaving it to sizzle for another 2-3 minutes and then pour in the coconut milk. Add the turmeric and the sliced pak choi cabbages and allow everything to simmer for around 10 minutes.
Once the chicken is cooked (cut into a piece to make sure) serve the curry with freshly boiled or steamed rice or cauliflower rice/courgette noodles. Season with a little more salt if needed.
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Entered into the AIP Recipe Roundtable at Phoenix Helix.
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