Low FODMAP Curried Shrimp Stew

Adapted from Bon Appetit


  • 2 T garlic oil

  • 1/3 cup minced peeled ginger

  • 8 scallions, green parts diced

  • 1 T curry powder

  • 1 t garam masala

  • 2 cups potatoes, peeled and chopped into 1/2 inch cubes

  • 2 cups carrots, peeled and chopped into 1/2 inch half-moons

  • 1.5 cups canned unsweetened coconut milk

  • 1 pound uncooked shrimp, peeled, deveined, chopped

  • 1/2 cup chopped fresh cilantro


  1. Heat garlic oil in a large pot over medium-high heat. Add ginger, scallions, and spices and sauté for ~ 4 minutes.

  2. Add vegetables and cook, stirring occasionally, until softened, ~ 8 minutes. Add coconut milk and 1/4 cup water. Bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until vegetables are tender and stew has thickened, about 15 minutes.

  3. Add shrimp; cook, stirring often, until just opaque in center, about 3 minutes. Season with salt and pepper. Stir in cilantro.

Photo by Jackson Douglas on Unsplash