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Thai Green Curry with Chicken or Chickpeas and Oyster Mushrooms

Serves 6.


    Thai Green Curry with Chicken or Chickpeas and Oyster Mushrooms

    Diet alterations

    Vegan-friendly SCD: Omit chicken and replace with more oyster mushrooms or young jackfruit.

    Low-FODMAP: Use less than 1/3 cup (80 mL) squash per person and yellow zucchini or summer squash instead of green winter zucchini, or use less than 1/3 cup (80 mL) of the green version per person. Vegetarians and vegans following a low-FODMAP diet can add a drained and rinsed can of chickpeas.

    AIP: Omit cumin, coriander seeds, and hot peppers; replace with 1/2 cup (125 mL) more chopped cilantro stems and a pinch of asafetida powder.

    GAPS: Omit squash.


    Thai Green Curry with Chicken or Chickpeas and Oyster Mushrooms


    Green curry paste
    • 1 tsp (5 mL) coriander seeds, or 1/2 tsp (2 mL) ground coriander
    • 1 tsp (5 mL) cumin seeds, or 1/2 tsp (2 mL) ground cumin
    • 2 jalapeÒo or serrano peppers, seeded and roughly chopped
    • 2 stalks lemongrass, tough top part and outer layer removed, roughly chopped
    • 1/4 cup (60 mL) roughly chopped chives or garlic chives
    • 1/2 cup (125 mL) roughly chopped green onions, green parts only
    • 1 bunch cilantro, chopped roughly in half to make one bunch of stems and one bunch of stems and leaves
    • 1 in (2.5 cm) piece fresh gingerroot, peeled and roughly chopped
    • 1 tsp (5 mL) fresh, peeled, and roughly chopped turmeric root, or 1/4 tsp (1 mL) ground turmeric
    • 5 kaffir lime leaves, or zest of 2 limes, divided
    • 1 Tbsp (15 mL) fish sauce or 1 1/2 tsp (7 mL) sea salt
    • Up to 2 Tbsp (30 mL) water to blend
    • 2 tsp (10 mL) extra-virgin olive oil
    • 3 skinless boneless chicken breasts or thighs, cut into bite-size pieces
    • 5 oz (140 g) oyster mushrooms, roughly chopped into large pieces
    • 2 yellow zucchini, quartered lengthwise and cut into 3/4 in (2 cm) pieces
    • 1 to 2 cups (250 to 500 mL) peeled and cubed butternut, acorn, or delicata squash, about the same size as the zucchini pieces
    • 3 to 5 carrots, peeled and chopped to 3/4 in (2 cm) pieces
    • 398 mL (14 oz) can coconut milk, without gums, sweeteners, carrageenan, or other thickeners added
    • 2 limes, cut in wedges


    Per serving:

    • calories328
    • protein24g
    • fat20g
      • saturated fat15g
      • trans fat0g
    • carbohydrates18g
      • sugars8g
      • fibre5g
    • sodium338mg



    In blender, grind coriander and cumin seeds. Add jalapenu0303os, lemongrass, chives, green onions, cilantro stems, and 1/4 cup (60 mL) leaves (save the rest for garnish), ginger, turmeric, 1 kaffir lime leaf (or a pinch of lime zest), and fish sauce or salt in blender. Add water 1 Tbsp (15 mL) at a time to blend.


    In large pot or wok over medium-high, heat oil. When hot, but before oil smokes, add curry paste and fry for 2 minutes. Add chicken and stir for 1 minute. Add mushrooms and cook for 2 minutes more, then add remaining vegetables, remaining 4 kaffir lime leaves, and coconut milk. Bring to a boil; cover and reduce the heat to medium-low and cook for about 15 minutes, or until vegetables are tender and chicken pieces are cooked through. Taste and add more fish sauce or salt if necessary.


    Serve with jasmine rice for low-FODMAP or mashed cauliflower for SCD, AIP, and GAPS. Garnish with cilantro leaves and lime wedges to squeeze over the curry as desired.


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    This recipe is part of the How to Eat For Your Gut collection.



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