If you’re after a quick and simple recipe that not only tastes incredible, but nourishes your body from the inside out, look no further. This Paleo Thai Green Curry is a real winner.

A huge thank you to Stephanie Wasylyk for inspiring this recipe. 

For years I have been perfecting homemade green curry, so thankfully it isn’t hard to turn it into a Paleo meal.  In particular, I love using the fresh produce from my garden to make the tastiest dish.  This recipe is so good it has become a new tradition at my house – “curry and a movie night”!  Stephanie Wasylyk

How can it be a Paleo Curry if you use Rice? Never fear, the most versatile vegetable (Cauliflower) is to the rescue. For my quick and simple Cauliflower Rice recipe (ready in less than 7 minutes), click here.

Paleo Thai Green Curry 

Serves: 4

Ingredients:

Curry Paste:

• 1 long green chilli
• 1 long red chilli
• 4cm fresh ginger
• 4 kaffir lime leaves, stem removed
• 1 large clove of garlic
• 2 spring onions, chopped
• 1 heaped tbsp. organic curry powder
• 2 tbsp. coconut oil, softened

Curry:

• 1 tbsp. coconut oil
• 500g free-range organic chicken breast, diced
• 500mL coconut milk
• 2 tbsp. fish sauce
• 1 tsp. coconut sugar
• 2-3 cups veggies of choice (I use finely sliced red capsicum, snow peas and broccoli)
• 1 fresh lime, juiced
• Fresh coriander to garnish

Instructions:

1. For curry paste, blend all ingredients in the food processor until it makes a paste.
2. For the curry, heat the oil in a large pan or wok. Once it’s hot, add curry paste and chicken and cook for 5-10 minutes or until cooked through.
3. Add coconut milk, fish sauce, sugar, and veggies, and simmer until the veggies are cooked.
4. Before serving, squeeze the lime into the curry and stir.Tip: The flavour intensifies if you can wait an extra 10 minutes to eat if after it’s cooked!
5. Serve over rice (coconut rice – see link above), and garnish with lots of fresh coriander.