Green Curry low fodmap diet simmer sauce 200g

Serves: 2
Prep: 10mins
Cook: 20mins

All you need

• 350g lean beef, chicken or pork, cut into strips
• 1/2 carrot, finely sliced (50g)
• 1/4 red or yellow capsicum, sliced (50g)
• 6 green beans, sliced (40g)
• 1/2 cup broccoli*(45g)
• 1 tablespoon vegetable oil
• Basmati rice, lime wedges, coriander

Cooking Instructions

• In a heavy base fry pan or wok, add 1 tablespoon of oil on medium heat.
•  Brown meat strips for 3-4 minutes.
• Reduce heat to low, add carrot and capsicum and saute for 2-3 minutes.
• Add beans and broccoli, pour in 200g FODMAPPED Green Curry Simmer Sauce and stir through, cooking for a further 12-15 minutes.
• Serve with steamed Basmati rice in a deep bowl. Garnish with a lime wedge and chopped coriander.

* You can include broccoli in this stir-fry – up to 1/2 cup (45g) per serve is low FODMAP.

Coconut Milk, Water, Green Chilli (3.5%), Lime Juice, Spinach Puree, Sugar, Corn Flour, Spices, Yeast Extract, Lemongrass [Contains Acetic Acid, Xanthan Gum], Salt, Ginger [Contains Acetic Acid, Xanthan Gum], Sunflower Oil, Rice Vinegar, Shrimp Paste, Thickener (Pectin), Vegetable Gum (Xanthan Gum), Black Pepper, Kaffir Lime Leaf.

Contains Crustaceans

Green Curry Marinated Salmon with Red Grapefruit & Paw Paw Salad

Serves 2-3

INGREDIENTS

2-3 salmon fillets
1 sachet (200g) FODMAPPED Green Curry Simmer Sauce
Juice of 1 lime
60mL coconut milk

SALAD
300g green paw paw, shredded
1 ruby red grapefruit, segmented
1/2 bunch mint leaves
1 carrot, grated
1/2 bunch coriander leaves
1 small long red chilli, finely sliced
2 tbsp fish sauce
1 tbsp mirin vinegar
1/4 cup coconut water
2 tsp sesame oil

METHOD

Preheat griddle pan for 2 minutes on a medium heat.
Place the salmon fillets into a large snap lock bag with the FODMAPPED Green Curry Simmer Sauce, coconut milk and lime juice. Shake to combine and allow to marinate in the refrigerator for up to 4 hours.
Combine all the salad ingredients in a large bowl and toss well. Set aside until required.
To make the dressing, whisk together the remaining FODMAPPED Green Curry Simmer Sauce, fish sauce, mirin vinegar, coconut water and sesame oil. Set aside until required.
Remove the salmon from the marinade and allow excess marinade to drain off. Cook the salmon fillets on the griddle pan for 3-4 minutes each side until cooked the way you like it.

To serve: Dress the salad and arrange evenly onto individual serving plates, top with the cooked salmon and garnish with coriander leaves and lime wedges.

NOTES

Salmon may be replaced with another thick fleshed fish or chicken fillets.