Thai Green Coconut Milk Chicken

I recently have found the need to eat a low FODMAPs diet, which is taking an adjustment period.  I am mostly having a hard time dropping garlic and onions. 

This is a great dinner, and the best of all it works without garlic.

Thai Green Coconut Milk Chicken

Ingredients:

1/2 tsp whole coriander seeds
1/2 tsp whole cumin seeds
1 cup of loose cilantro leaves
1/2 Serrano pepper
1 inch of fresh ginger
1 clove of garlic (do not add if you are low FODMAPS)
1/4 cup of water
1 tsp of sea salt
1 tbs fish sauce
1 lime, juiced
2 cans of coconut milk
2 chicken breasts, chopped up in small chunks
veggies
noodles or rice

Instructions:

1. Lightly toast the coriander and cumin seeds. 

2. Transfer the seeds to a blender.  In the blender add the cilantro, Serrano pepper, ginger, garlic (if you are going to use it), water, sea salt, fish sauce, and lime juice.  Blend it until it is smooth.

3. Open the two cans of coconut milk and pour the milk into a pan.  Heat the milk to a light boil.  Add the green sauce that you made in the blender to the coconut milk.

5.  Add the chicken to the coconut milk.  Let the coconut milk and chicken boil until the chicken cooks.

6. Pick out your vegetables.  If you are using hard vegetables like zucchini, green beans, or celery, it is nice to quickly stir fry them in a bit of oil so that they soften up.  If you are using tomatoes, green onions, cucumbers, or pineapple, then you can just add them raw to the coconut milk just before you are ready to serve.  Almost any combination of vegetables works for this dish.  Incidentally, Japanese basil is a good addition. 

7. Serve with rice or noodles.  In this picture I served it with mung bean noodles.