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Gluten Free Thai Red Curry Recipe (vegan, low FODMAP)

Mark's gluten free Thai red curry recipe is so easy to make from scratch - it's dairy free AND it can be made vegan and low FODMAP too!
Cuisine Thai
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 -3 servings
Author Bex

Ingredients

For your curry paste

  • 1 tbsp minced galangal or minced ginger
  • 1 tsp minced chilli
  • 1 tsp minced lemongrass
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp garlic-infused oil
  • 1 tsp fish sauce see link in blog post above for vegan alternative
  • 2 tsp lime juice
  • 1 tsp palm sugar

Everything else

  • 1 large aubergine
  • 1 400 ml tin coconut milk if low FODMAP, see guidance notes below
  • 1 tbsp of cornflour mixed in 2 tbsp of cold water
  • handful of fresh chives
  • 2 tbsp groundnut oil
  • 1 large chicken breast finely diced optional

Instructions

  • Start by chopping your aubergine into cubes. The smaller they are, the quicker they will cook! I aim for 1.5cm cubes.
  • Next, grab a small bowl and combine together all of the ingredients for your homemade Thai red curry paste. Ensure it's all well mixed and combined.
  • Begin frying your aubergine cubes in the groundnut oil until they have a little colour to them.
  • Then add the curry paste mix and ensure all the aubergine is well coated.
  • Add in an entire tin of coconut milk and mix around for 30 seconds or so.
  • Bring to the boil and then simmer with a lid on until the aubergine is cooked. This should take around 20 minutes. Add in your finely diced chicken after 10 minutes if you fancy it.
  • Finally, add your cornflour mixture to the sauce and gently stir until it thickens. Add your freshly chopped chives and serve up with sticky Jasmine rice.
  • Enjoy!

Notes

If you fancy adding chicken to this recipe, just add in your cooked chicken after the aubergine is cooked and continue the recipe as instructed.
FODMAP INFO:
During the elimination phase of the low FODMAP diet, only 80ml of full-fat coconut milk is considered a safe serving size. Using light coconut milk improves this - that means that you will be able to have at least a quarter of the sauce that this recipe yields as a safe serving size. Remember, this is only important for the elimination phase of the diet!
75g is a safe serving size of Aubergine during the elimination phase of the low FODMAP diet.