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High FODMAP
Panang Curry
Avoid during the elimination phase of the diet.
Panang curry is a rich and slightly sweet Thai dish made with red curry paste, coconut milk, peanuts, and various meats. The flavor foundation almost always includes substantial amounts of crushed garlic and shallots blended into the curry paste. Coconut milk itself is low in FODMAPs when consumed in typical servings, but the paste dictates the overall tolerance level. Many restaurant and jarred versions lack detailed breakdowns of their paste ingredients, making them risky for strict dietary management.
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No safe serving size
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sticky_note_2 Clinical Notes
Curry pastes are notoriously concentrated sources of hidden fructans from garlic and shallots. You can safely enjoy this dish if it is prepared using a certified low-FODMAP paste made with garlic-infused oil and scallion greens. Serving size becomes irrelevant if the base paste contains large quantities of high-FODMAP aromatics. Always ask about the curry paste ingredients or prepare it at home with controlled portions.
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Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.