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
- 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
- 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
- For curry paste, blend all ingredients in the food processor until it makes a paste.
- 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.
- Add coconut milk, fish sauce, sugar, and veggies, and simmer until the veggies are cooked.
- 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!
- Serve over rice (coconut rice – see link above), and garnish with lots of fresh coriander.