90gCanned baby cornDrained and sliced in half lengthways
1cupBok choyFinely sliced
200gFODMAPPED Green Curry Simmer Sauce200g = 1 sachet
Salt and pepperSeason
2tbspfresh corianderFinely chopped
Prep the tofu and vegetables. Place the sliced eggplant into a bowl and drizzle in a little olive oil and season with salt.
Place a large frypan over medium high heat. Add a drizzle of olive oil to the pan and stir-fry the eggplant and tofu until lightly golden.
Turn down the heat to medium low. Pour the FODMAPPED Green Curry Simmer Sauce over the tofu and eggplant and gently mix through 1/2 cup of water. Add the baby corn and green beans to the pan. Allow to gently bubble for 6- 8 minutes (or until the sauce has thickened). If at any point the sauce becomes too thick, stir through a splash of water. Then add the bok choy to the pan and cook for a further 1- 2 minutes.
Squeeze over half the lime juice. Then serve the curry over cooked rice. Garnish with fresh coriander and extra lime wedges. Enjoy!
Enjoy this recipe, it has been tested to be low in FODMAPs when prepared and served as instructed.