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Paleo recipe thai green curry-min

Recipe: Paleo Thai Green Curry

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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.

Paleo recipe thai green curry-min

Thai Green Curry Ingredients:

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 tablespoon coriander stems, chopped
  • 3cm piece ginger, peeled and chopped
  • 4 green chillies, deseeded and chopped
  • 4 bird’s eye chillies
  • 2 tablespoons chopped lemongrass
  • 2 tablespoon coconut oil

For the Curry:

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

How To:

Firstly, make the paste. In a small pan, heat the peppercorn, coriander and cumin seeds, ensuring they do not burn, until they release their scent.

Add the toasted herbs to the remaining paster 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.

Over a high heat, melt the coconut oil in a large pan. Brown the chicken pieces, then set them aside.  In the remaining oil, cook the paste for 2 or 3 minutes, stirring constantly.

Add to the pan the stock, coconut cream, anchovy and leaves, then reduce the heat. Cook for 6-7 minutes. Add in the chicken and cook for another 6 or 7 minutes, stirring constantly.

Add in the remaining ingredients and cook for a few more minutes. To serve, top with the basil leaves and the chilli. Serve immediately with a helping of homemade cauliflower rice.

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!