Is Amy's Thai Red Curry low FODMAP?

No — although this is the gentlest label of the five in this roundup, it still carries onion and garlic, and published FODMAP research classifies those as trigger-level fructan sources in any form. Onion actually appears twice: organic sautéed onions mid-list and organic red onions further down, with organic garlic near the end. The base of the meal is genuinely friendly, which is what keeps the score near the line instead of deep in the red: organic jasmine rice is a classic low-FODMAP staple, regular tofu is low, and the carrots, green beans and bell peppers are all comfortable at these amounts. Broccoli florets are fine in modest portions too. The two watch-list ingredients are coconut milk and butternut squash. Both are rated low only at small servings in published FODMAP research, and in a 10-ounce tray where coconut milk is the second ingredient you are well past the quarter-cup (60 g) mark where its sorbitol starts to add up; butternut squash layers a little GOS and mannitol on top. So the honest picture is an excellent low-FODMAP skeleton sabotaged by the aromatics — and because the onion and garlic are cooked into the sauce, there's no eating around them. If onion and garlic are confirmed problems for you, choose something else. If you've already rechallenged fructans from aromatics successfully, this sits much closer to the border than the pizza-and-pot-pie territory elsewhere on this list. It's also vegan and gluten-free, which helps anyone avoiding wheat-based fructans — but remember that gluten-free never automatically means low-FODMAP.

📏 The whole 10 oz (283 g) tray is one serving. With coconut milk as the second ingredient, a full tray clears the quarter-cup (60 g) mark where published FODMAP research shifts coconut milk from low to moderate — and the onion and garlic are present at any portion size.