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Paleo recipe thai green curry-min
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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
Cook Time25 minutes
Total Time45 minutes
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.