Low FODMAP Thai red curry - George Eats

Name: Low FODMAP Thai red curry - George Eats
Ingredients: 1 x quantity low FODMAP Thai red curry paste ((recipe link in notes)); 40-60 ml (2-3 tablespoons)* of neutral oil (I used vegetable); 1 bunch spring onion greens (50-75g per person) (thoroughly washed and finely chopped); 2-3 makrut lime leaves (optional); Water (as necessary); 1 x 400ml can light coconut milk or full fat coconut cream (without inulin or added fibres); 250 g Japanese or kent pumpkin (chopped into small cubes (or potato or carrot for a lower FODMAP option)); 20-40 ml (1-2 tablespoons)* gluten free soy sauce or Tamari, to taste; 20-40 ml (1-2 tablespoons)* vegan fish sauce, to taste; 5-20g (1-4 teaspoons) sugar (to taste); makrut lime zest (to taste (optional)); Seasoning (to taste); 400-500 g firm tofu (torn into small chunks); Bunch of Thai basil (to finish); Fresh lime juice (to finish)

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Low FODMAP Thai red curry that is vegan, gluten free and contains no onion. An easy and delicious weeknight meal.

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Ingredients

1 x quantity low FODMAP Thai red curry paste ((recipe link in notes))
40-60 ml (2-3 tablespoons)* of neutral oil (I used vegetable)
1 bunch spring onion greens (50-75g per person) (thoroughly washed and finely chopped)
2-3 makrut lime leaves (optional)
Water (as necessary)
1 x 400ml can light coconut milk or full fat coconut cream (without inulin or added fibres)
250 g Japanese or kent pumpkin (chopped into small cubes (or potato or carrot for a lower FODMAP option))
20-40 ml (1-2 tablespoons)* gluten free soy sauce or Tamari, to taste
20-40 ml (1-2 tablespoons)* vegan fish sauce, to taste
5-20g (1-4 teaspoons) sugar (to taste)
makrut lime zest (to taste (optional))
Seasoning (to taste)
400-500 g firm tofu (torn into small chunks)
Bunch of Thai basil (to finish)
Fresh lime juice (to finish)