Thai Green Curry


  • 3 tsp canola oil
  • 1 brown onion
  • 2 garlic cloves
  • 2 1/2cm ginger
  • 1 small bunch of coriander (optional)
  • 500g protein of your choice
  • 3 1/2 tbsp Thai green curry paste (home-made or store bought)
  • 400mL canned coconut milk
  • 1 zucchini
  • 1 carrot
  • 1/2 head broccoli
  • 1 capsicum
  • 1 cup snow peas
  • OR 1 cup green beans
  • rice (optional)
  • coriander (optional)
  • lime (optional)


  • Prep Ingredients: Dice the onion, crush the garlic cloves and finely grate the ginger. Slice the zucchini, carrot and capsicum. Roughly chop the broccoli and finely chop the coriander.
  • Heat 2 tsp olive oil in a medium-hot pan. Add protein of choice and cook for ~5min or until browned
  • Remove protein from pan
  • Heat remaining 1tsp olive oil in the pan. Fry onion, garlic, ginger and coriander stems for 1-2min until fragrant
  • Add curry paste and fry quickly for 1min or until fragrant
  • Add coconut milk, stir to combine
  • Add vegetables, stir and reduce heat to simmer for 10min
  • Return protein back to pan and cook for a further 5min or until protein is cooked through
  • Serve curry with rice (according to plan) and garnish with coriander and lime segments (optional)

Vegan Adaptation

Make your own paste or choose a store bought paste that doesn’t contain fish sauce or shrimp paste.

Low FODMAP Adaptation

Omit garlic and substitute with 6 spring onions (green parts only), finely chopped. Try cooking with FODMAP friendly garlic infused olive oil for extra flavour.
Ensure vegetables and portions are low FODMAP e.g. capsicum, carrot, zucchini, eggplant, green beans

Protein Recommendations

Beef, tofu, chicken or fish work well!