Most of the prep-work for this curry is in the paste: taking a trip to your local Asian supermarket to find all the ingredients and getting everything ready to throw into a blender. But once that’s done, the rest of this recipe is a cinch. And pretty damn tasty.
Most prepared pastes are brimming with onions and garlic (no-nos for low-FODMAP folk) – and usually truckloads of salt, too – but you can be sure this one is full of the good stuff. Yes, there’s garlic in the recipe, but FODMAPs are water soluble. That means if you cook the garlic in oil and then remove it, as described below, you’ll get the flavour without the side effects. The green part of spring onions is fine, too. Just be wary that some IBS sufferers may also react to coconut milk (due to its fat content) and to spicy chillies (because, well, you know). Just see how you go and adjust the recipe to suit if need be. My version is adapted from this one.
To make it vegetarian/vegan, omit the anchovies and the fish fillets and bulk things up with extra veg.
Not following a low-FODMAP diet? Use 1 onion instead of the spring onions if you prefer. You can also add the garlic into the paste and skip the whole fishing-it-out phase.