Serving Idea: Black Pepper Chicken Curry

Serves 4


1 jar of SOME Foods Thai Green Curry
2 tablespoons black peppercorns, crushed
2 tablespoons lime juice
3 tablespoons oil
1 large tomato, chopped
1 small tin of bamboo shoots, drained (227g)
600g boneless chicken cut into 1cm cubes

Photo of low FODMAP Black Pepper Chicken Curry


Mix together half a jar of SOME Foods Thai Green Curry, peppercorns, lime juice and the chicken in a non-metallic bowl. Don't panic if the mixture thickens and looks like it's curdled slightly. Cover and marinate in the fridge for 1 hour.

Heat the oil in a wok or large saucepan, then add the chopped tomato and simmer for 2 minutes. Add the marinated chicken mixture, together with the remaining half jar of SOME Foods Thai Green Curry and drained bamboo shoots. Bring to the boil, stirring, then reduce the heat and simmer for 5 minutes or until the chicken is cooked. Serve over cooked rice.

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