INGREDIENTS
2
stalks lemon grass
3
green chilis (depending on how much spice you can handle, deseed*
6
spring onions (green part only for low FODMAP)
1 tbsp
fresh grated ginger or galangal
1/2 cup
chopped fresh coriander/cilantro leaves & stems
1/2 cup
fresh basil
1 tsp
ground coriander
1
teapoon ground cumin
1 tsp
fish sauce
zest from one lime and half it's juice
1/2 tsp
ground black pepper
2 tbsp
coconut oil
1 1/5 lb
/ 600g chicken breasts (or thigh fillets, cut into bite size pieces)
1 can
coconut milk 14oz/400g
1/2 cup
chicken stock or water (120 ml)
1 tsp
coconut palm sugar (or regular white sugar)
1 tsp
fish sauce (adjust for saltiness)
2
sweet peppers (cut into strips)
3/4 cup
baby corn (100 grams)
small handful spring onions cut into strips