Red thai curry - low FODMAP recipes


A red thai curry is one of those dished that never gets old. I find it to be just the right mix of creamy coconut milk, freshness from the ginger af a little heat from the chili.

It’s also one of the more kid-friendly dishes and you can cook up endless variations of the dish with different veggies, meats or tofu.

It’s actually super easy to make vegan or vegetarian, if that’s your wish.

It’s also a great dish to eat the day after – actually I think it tastes even better the next day. I love to make extra large portions for next days meal or to stock up in the freezer.

To me the only challenge with this dish is the curry paste that is the base of the dish, as it is usually made with garlic, onion and a little too much chili. I love chili in my food, but unfortunately my tummy doesn’t agree with that, so I try to avoid to much of it.

That’s why I use my own curry paste that I’ve made huge portions of and frozen in smaller portions for later use. That way I can avoid things like garlic and huge amounts of chili.

Maybe I should tell you guys that curry pastes are really super easy to make. I usually make both red, green and yellow pastes all at once, and it takes me less than 30 minutes. Check out my recipes for curry pastes here.

Once your curry paste is ready in the freezer (or maybe you just prepare just before you make your thai curry-dish) you are ready to whip up one of the easiest thai dishes.

In our house we love to ad as many veggies as possible.

You can also make this super easy cabbage salad (recipe in danish – I’m working on translations). It gives the dish a real freshness and I love it.

So, now you just have to get started and within 20-30 minutes you’ll have a delicious, healthy and easy meal.


  • 250 grams chicken or tofu
  • 2 cans organic coconut milk
  • A bundle fresh spring onions (only use the green part)
  • Lime leaves
  • Juice and greated zest from 2 limes
  • 6 cm. fresh ginger
  • 4 table spoons red curry paste
  • 2-4 tablespoons fish sauce OR 2 tablespoons soya if vegan
  • A couple cloves
  • Chili powder to taste
  • Vegetables – you can use broccoli, egg plant, zucchini, carrots
  • Garlic oil for frying
  • Fresh cilantro or basil for topping

How to do it:

Start by placing the dried lime leaves in water.

Cut the chicken or tofu into smaller pieces. If you are using tofu it’s a good idea to remove as much fluid as possible.

Now, finely chop spring onions.

Cut your veggies into smaller chunks.

Peel and finely grate ginger.

Finely chop lime leaves.

Take a pan and ad garlic oil.

Then you ad the red curry paste and fry for a couple minutes. Leave behind one teaspoon to use for the meat/tofu.

Ad spring onions and fry until soft.

Now ad ginger, juice and zest from lime, lime leaves, cloves and fish sauce/soya and fry for a few minutes.

In a second pan fry the meat or tofu in a little garlic oil and the teaspoon of red curry paste.

While the meat/tofu is frying, ad coconut milk to the other pan.

Now ad meat/tofu to the coconut mixture and let the whole dish come together.

In the second pan fry your veggies an ad to the coconut mixture.

Now taste – does the dish need soya or fish sauce, lime or chili?

Serve with fresh cilantro or basil on top and rice.



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