#ThaiTuesday Chicken Potsu Curry

#ThaiTuesday Chicken Potsu Curry. I personally eat a lot of Thai food because I find it healthy. I can for the most part stick to lowfodmap and gluten free. Best of all it does not disagree with Bertha my stoma.

 

#ThaiTuesday Potsu Curry

This recipe is slightly different.Its not noodle or soup based, this is a Chicken potsu curry and will take about an hour to prep and cook. It consists of three parts for it to be stoma friendly. It’s lowFODMAP and gluten free as long as you have gluten free corn flour. The curry sauce is like a spicer version of a chip shop curry. I love making it and its a regular dish in this household.

Ingredients

There is three parts to making up this recipe. You have the Ithai sauce and then the veggies and the chicken which are all cooked separately and all brought together at the end.

Ithai sauce

  • 4 tbsp of coconut milk
  • 1 tsp tomato pasata
  • 1 tbsp of coriander leaves
  • 1 tsp cornflour (gluten free)
  • 1/2 tsp salt
  • 1 tsp tamarind paste
  • 160-200 ml of water dependant on how thick you like your sauce
  • 1 tsp sugar
  • 1 tsp soy sauce
  • 1 sliced red Thai chilli
  • 1 tsp fish sauce
  • 2 tsp lemon juice
  • 2 tsp ground cumin
  • 4-6 lime leaves finely chopped
  • 2 cm fresh ginger grated
  • 1/2 lemon grass stalk finely chopped
  • 1 garlic clove grated/crushed

Method

I just throw all of this into my nutri-bullet and blend for a smooth sauce, alternatively you can use a blender. I put this into a saucepan and bring to the boil and leave to simmer on a low heat for 5-10 minutes. I then take it off of the heat and reheat for 2-4 minutes once the chicken is close to cooked. This sauce as long as its air tight can be stored for up to one week after making.

Grilled chicken and veggies

  • Chicken breast per person. I only make this for two and use one breast per person
  • 2 large carrots peeled and cut into thin strips
  • 130g fine green beans topped and tailed and halved again
  • 100g spinach

Method

Season the chicken breast with salt and pepper. You can grill the chicken for 10 minutes or like me be lazy and use the George foreman grill.

The veggies I boil for 10-15 minutes so they are soft due to my stoma. For those without a stoma they can be served after boiling for 3-4 minutes. The spinach only needs to be added about a minute before taking the veggies off of the boil.

Microwave your long grain white rice and then combined all the cooked ingredients together for your chicken potsu tea.

I am hoping you all enjoyed this recipe.

Alternatively please check out Stephie @colitistoostomy. I am absolutely loving her meatless mondays.

Any comments and feedback would be greatly appreciated.

 

Leave a Reply