Low FODMAP Coconut Milk Curry


1 T garlic oil

1 bell pepper, cut into strips then halved

1 jalapeno, seeded and diced 

2 T curry powder

1 t ground cumin

1 t ground coriander

1 can coconut milk (no added thickeners)

1 pound uncooked shrimp (optional - or sub with firm tofu, cubed)

1 T corn starch

2 T lime juice

4 cups spinach

1/3 cup chopped fresh cilantro

salt and pepper



Heat oil over medium in a large saucepan.  Add onions and saute until softened, 3-4 minutes.  Add jalapenos, garlic, and peppers and saute for 2-3 minutes.  Add spices and mix well, saute for 1 minute more.  Stir in coconut milk and bring to a simmer. 

Meanwhile, mix lime juice and corn starch together in a small bowl until no lumps remain. Add shrimp and cook until they turn pink (it doesn't take long!).  Stir in spinach and cook until wilted.  Add in corn starch/lime mixture and stir until thickened.  Stir in coriander and season with salt and pepper.  Serve over brown rice.