2 tbsp low FODMAP curry paste
1 stalk celery, finely chopped
1 stick carrot, finely chopped
300g basmati rice, rinsed and drained
700ml low FODMAP chicken stock
150g pack cooked peeled shrimp, defrosted if frozen
3 large tomatoes chopped
1 red chili, sliced into rings
handful coriander leaves, chopped
lemon wedges, to serve
Heat a large wide pan and dry-fry the curry paste with the vegetables for 4-5 mins until the vegetables begins to soften.
Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.
Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked.
Turn off the heat and stir in the shrimp and chili. Cover the pan and leave to stand for 5 mins.
Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.
Recipe adapted from: Good Food