1 cob of sweet corn (85g) (or 1x 125g tin of corn kernels, drained)*
40g stalk of celery, sliced^
1 tablespoon oil
2 medium potatoes, peeled and cut into 1cm cubes
600g mixed seafood, cleaned and prepared for use (we've used prawns, Alaskan king crab & flathead)
300g (1.5 cups) uncooked rice, cooked according to instructions on the packet
* 43g of corn per serve contains low amounts of Oligos (GOS) and low Polyols (sorbitol) and should be tolerated by most individuals with IBS.^ 12g of celery per serve is low in FODMAPs and should be tolerated by most individuals with IBS. 19g of celery per serve contains moderate amounts of Polyols (mannitol) & intake should be limited if you malabsorb mannitol.
Cut the kernels from the cob of corn# (if using fresh) and set aside with the sliced celery and cubes of potato. Heat a medium pot or fry pan and add the oil. Once hot, add the corn, celery and potato and fry for about 5 minutes over a medium to high heat (or until the potato edges become translucent and the corn intensifies in colour).
Add to the pot/pan a jar of SOME Foods Thai Massaman Curry and bring to a boil then reduce to a simmer and cook until the potato is tender (about 15 minutes), then add the seafood and continue to simmer until the seafood is cooked (the cooking time with vary depending on which seafood you've used and how large the pieces are).
Serve with cooked rice.
# If you're using tinned corn, don't fry the kernels with the potato and celery - instead, add it along with the seafood.