How to Make Paleo Thai Green Curry

One of my favourite curries is Thai Green Curry. Hot and spicy, it’s always a winner. It’s also so easy to make, even if I wasn’t dubious about the ingredients in restaurant versions, I would still prefer to make my own.

Whilst it might “traditionally” be served with rice, my version is far better, served with 100% Paleo cauliflower rice.

Print Recipe

5 from 2 votes

Paleo Thai Green Curry

A hot and spicy Thai Green Curry that's easy to make and full of flavour. This paleo-friendly version is served with cauliflower rice, making it a perfect dinner option.

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Dinner

Cuisine: Paleo, Thai

Keyword: Cauliflower rice, paleo curry, spicy curry, Thai Green Curry

Servings: 4 Serves

Calories: 450kcal

Cost: $35

Equipment

• Blender
• Small pan
• Large pan

Ingredients

For the Curry Paste:

• 1 teaspoon white peppercorns
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 1 teaspoon salt
• 1 teaspoon ground turmeric
• 1 lemongrass stalk chopped
• 6 garlic cloves chopped
• 4 spring onions chopped
• 2 tablespoons coriander stems chopped
• 3 cm piece ginger peeled and chopped
• 4 green chillies deseeded and chopped
• 4 bird’s eye chillies
• 2 tablespoons chopped lemongrass
• 2 tablespoons coconut oil

For the Curry:

• 1 tablespoon coconut oil
• 3 tablespoons green curry paste as made, above
• 125 ml 4fl oz chicken stock
• 250 ml 8fl oz coconut cream
• 1 anchovy finely chopped
• 4 kaffir lime leaves torn
• 500 g 1lb chicken breast fillets, cut into chunks
• 400 g aubergine cut into chunks
• 1 tablespoon lime juice
• Handful fresh basil leaves
• 3 green chillies deseeded and sliced

Instructions

• Make the Paste: In a small pan, heat the peppercorns, coriander, and cumin seeds until they release their scent, ensuring they do not burn. Add the toasted spices to the remaining paste ingredients in a blender, and blend until it becomes a thick paste. You can store the paste in a jar in the fridge for a week or so.
• Cook the Chicken: Over a high heat, melt the coconut oil in a large pan. Brown the chicken pieces, then set them aside.
• Cook the Paste: In the remaining oil, cook the curry paste for 2 or 3 minutes, stirring constantly.
• Add Liquids and Simmer: Add the chicken stock, coconut cream, anchovy, and lime leaves to the pan. Reduce the heat and cook for 6-7 minutes.
• Combine and Finish: Add the chicken back into the pan and cook for another 6-7 minutes, stirring constantly. Add in the aubergine, lime juice, fresh basil leaves, and green chillies. Cook for a few more minutes.
• Serve: Top with additional fresh basil leaves and serve immediately with a helping of homemade cauliflower rice.

Notes

• For a vegetarian version, substitute chicken with tofu or additional vegetables.
• Adjust the number of chillies to your preferred spice level.
• Ensure the chicken is thoroughly cooked before serving.

Do you make your Thai green curry the same way as I do? I’d love to hear what you do different, in the comments below!