Chicken broth (stock), low sodium
(or water (120 ml))
1 tsp
Coconut sugar
((or regular white; ))
1 tsp
Fish sauce
(adjust for saltiness))
2 cup
Frozen sweet red pepper, chopped
(cut into strips))
100 gm
Baby corn, pickled
cup chopped
Sweet onion
(spring; cut into strips)
Instructions
{u'text': u"Thinly slice the lemon grass stalks before adding it to a food processor with the remaining curry paste ingredients. Whiz everything together until you end up with a thick, green paste. You will probably need to stop every now and then to push the sides down with a spoon to get everything to blend properly. If you don't have a food processor you can also use a high powered blender, it may just take a little longer.", u'@type': u'HowToStep'}
{u'text': u'Add the curry paste to a large pan and warm on a low heat for 2-3 minutes.', u'@type': u'HowToStep'}
{u'text': u'Add the chicken to pan and stir, coating it in the curry paste. Cook for another 4-5 minutes on a medium heat. Add the coconut milk, chicken stock, fish sauce, and sugar and bring to a boil for a couple of minutes.', u'@type': u'HowToStep'}
{u'text': u'Turn the heat down, add the sweet peppers, baby corn, and spring onions and allow the curry to simmer for at least 15 minutes until the sauce thickens.', u'@type': u'HowToStep'}
{u'text': u'Serve over rice to keep this low FODMAP, or cauliflower rice for a paleo option. Garnish with fresh basil/cilantro and add an extra squeeze of lemon juice for more brightness.', u'@type': u'HowToStep'}
