This easy Thai green curry chicken recipe uses a simple homemade green curry base to keep it low FODMAP. It’s a one‑pot dinner full of chicken breast, bell pepper, cilantro and bright lime juice. Despite being made from scratch and gluten‑free, this coconut curry comes together in under 30 minutes and delivers so much flavor you won’t miss the garlic and onion.
If I had to pick a fourth vice to join my usual little indulgences, Thai food—especially takeout—would make the list. I still crave pad Thai and green chicken curry, even though I rarely order them anymore.
Part of the appeal of Thai takeout for me has always been the balance of sweet and savory. During a summer in Thailand in high school I fell in love with the way a little table sugar rounds out flavors, sometimes even adding a subtle crunch if it’s added at the last minute.
For a period I avoided takeout entirely as part of a wellness challenge, which helped curb that ordering habit. Since then I’ve been making many of my favorite dishes at home without added sugar, including homemade versions of Thai green chicken curry.
Recently I started following a low FODMAP protocol, so I’ve been checking my pantry not just for hidden sugars but also for garlic, shallot and onion, which are common in store‑bought curry pastes. That’s why I developed an easy homemade paste that keeps this curry low FODMAP without sacrificing flavor.
Making low FODMAP food often means preparing compound condiments and sauces from scratch, but Thai green curry is surprisingly straightforward. My quick stir‑fry style is not strictly authentic—kefir lime leaves are missing—but it’s deeply satisfying and fast.
If you’re not following a low FODMAP diet, feel free to add garlic and shallot along with the jalapeño. Even without them, you’ll find the curry retains terrific depth and brightness.
I’ll keep this version in my regular rotation, even once a few occasional indulgences return to my life.
With health and hedonism,
Phoebe
30-Minute Thai Green Curry Chicken (Low FODMAP)
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Ingredients
- 2 tablespoons coconut oil or ghee
- 1 pound chicken breasts about 2 medium, cut into 2-inch cubes
- 1 tablespoon minced or grated fresh ginger
- 1 jalapeno deseeded and finely chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1 teaspoon sea salt
- One 14.5 ounce can unsweetened full fat coconut milk
- 2 tablespoons lime juice
- 1 medium red bell pepper thinly sliced
- 1 cup green beans cut into 1-inch pieces optional
- 1/4 cup chopped fresh cilantro
Instructions
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In a large nonstick skillet, heat the coconut oil or ghee over medium. Add the chicken in a single layer and cook until golden on the first side, about 3 minutes. Flip and cook another minute. Remove the chicken and set aside.
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To the same pan add the ginger, jalapeño, cumin, coriander and turmeric. Cook until fragrant, about 2 minutes. Add the salt, coconut milk, lime juice, red pepper and green beans (if using). Bring to a simmer and cook until the sauce is slightly reduced and turns a vibrant greenish‑yellow, about 5 minutes.
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Remove from heat and stir the chicken back in to warm through. Let the curry cool slightly, then garnish with cilantro and serve with brown rice, sliced cucumber and extra lime wedges.
Notes
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!