Serving:            6-8 people 

You will need


  • 80ml vegetable oil
  • 5cm piece galangal - sliced & diced
  • 5cm piece ginger - peeled & diced
  • 3 long green chillies - chopped with seeds in 
  • 3 red chillies - chopped with seeds in
  • 1 bunch of coriander leaves with roots - separate roots from leaves
  • 2 tbsp. coriander seeds
  • 2 tsp. black peppercorns
  • 1 tbsp. dried shrimps
  • 1 & 1/2 tbsp. shrimp paste


  • 3 stalks celery, trimmed, small dice, leaves reserved
  • 225g eggplant, ends trimmed, cut in half lengthways, then into large wedges
  • 300g sweet potato, skin on, cut in half lengthways & cut into half moons 1cm thick
  • 750ml FODMAPPED For You chicken stock
  • 300ml coconut milk
  • 6 kaffir lime leaves - whole
  • 3 tbsp. coconut sugar - grated plus extra
  • 2-3 tbsp. fish sauce to taste, plus extra
  • 250g firm fresh tofu, broken in pieces
  • 150g green snake beans, and slice in 8cm lengths on the angle or green beans
  • 1 lime - juice only
  • Steamed Rice to serve 

Step 1

Add the galangal, ginger, chilli and coriander roots with a touch of salt to a processor. (Reserve the coriander leaves and stalks for later) Blitz to blend. Add the oil, peppercorns, shrimp paste, dried shrimp and coriander seeds. Blitz again until the paste is smooth.


Step 2

Heat a high-sided fry pan or pot over low heat. Add the paste and sauté for about three minutes until fragrant. Add the celery and gently sauté for a further 5 minutes to soften the celery. Add the eggplant and sweet potato and stir to coat the vegetables. Cook for a further 2 minutes, turning the veg occasionally. Add the FODMAPPED chicken stock and bring to a simmer. Then add the coconut milk and lime leaves. Reduce heat and simmer over a low heat for 15 minutes.


Step 3

Add the sugar and fish sauce to taste then cook for a further 15 minutes. The sauce should have reduced a little and intensified in flavour. Add the tofu and beans and simmer for 5 minutes. Taste and adjust fish sauce or sugar again if necessary.


Step 4

Serve the curry with steamed rice, a squeeze of lime juice the coriander leaves scattered on top