This looks like a lot of faff but it’s much quicker if you use a commercial low fodmap Thai curry paste. Try the certified low fodmap Thai Green Curry Paste from Bays Kitchen. You can also make this recipe with red curry paste from Slightly Different.

It takes a little longer to make your own. Plus, the beef takes about 1.5hrs on a very slow heat to tenderise. But once the prep is done, you can set and forget until it’s ready. Serve with steamed rice.

INGREDIENTS FOR CURRY

• 2 tbspn garlic-infused olive oil

• 1kg diced chuck or gravy beef

• 4 tspn fresh ginger, grated

• 4 x spring onions, green tops only

• 2 tbspn Thai yellow curry paste (see recipe above or use a commercial one)

• 2 cups low fodmap beef stock

• 1 x 240ml coconut milk, canned (low fodmap serving size is 1/4 cup or 60g per person)

• 2 fresh kaffir lime leaves

• 8 fresh curry leaves

• 1 tbpn fish sauce

• 1 tbpn dark brown sugar

• Handful fresh snowpeas (low fodmap serving size is 5 pods or 16g)

• 2 tbpn chopped peanuts (low fodmap serving size is 28g)

• Bunch Thai basil leaves (low fodmap serving size up to 2 cups or 160g)

• 1 small fresh long red chilli, sliced thinly (low fodmap serving size is 28g or 11cm long)

METHOD

1.      Heat ½ oil in large casserole dish; brown beef quickly in batches. Remove from heat.

2.      Heat remaining oil in dish. Cook ginger, spring onions, stirring, until soft. Add curry paste for 1 minute or until fragrant.

3.      Return beef to casserole dish, along with coconut milk, kaffir lime and curry leaves. Cover dish and reduce heat. Sook on a low heat for 1.5 hours or until beef is tender.

4.      Discard lime leaves. Stir in fish sauce and snow peas. Season to taste. Serve curry topped with chopped peanuts, fresh basil leaves and chilli, along with steamed rice.