Thai Curry Recipe - Green Curry
Our Thai curry recipe is a deliciously fragrant and spicy paleo take on the classic green curry - with a couple of omissions this makes a really tasty vegan and vegetarian dish too.
We upped the green and increased the nutritional value of this tasty dish by adding in a couple of heads of broccoli. Learn why adding more broccoli into your diet is a good thing here.
Thai Curry Recipe - Nutritional Info
We used lots of broccoli to add to the green of this curry, as well as for the nutritional benefits. Broccoli is considered by many to be a superfood - learn more about the reasons why here.
It is a very good source of these essential vitamins and minerals:
- Pantothenic Acid
- Vitamins A, B6, C, E, K
Thai Curry Recipe - Ingredients - serves 6
For the green curry paste:
- 2 x lemongrass stalks, out layer removed then chopped
- 2 garlic cloves
- 1 tsp chopped galangal (or ginger if preferred or galangal is unavailable)
- 2 tbsp dried coriander leaves
- 2 shallots, finely chopped
- 1/2 tsp ground cumin
- salt and pepper to taste
- 1 tbsp coconut aminos
- 2 green chillies, deseeded and deribbed, if you want a very hot curry leave the ribs on
- zest and juice of 1 lime
For the curry:
- 1 green pepper, thinly sliced
- 2 heads of broccoli, cut into small florets
- 750g mushrooms, sliced
- 3 kefir lime leaves
- 4 chicken breasts, cut into slices or bite sized chunks (omit if making the vegetarian or vegan option)
- 2 cups of coconut milk
- 1 cup of chicken stock (replace with vegetable stock for the vegetarian/vegan option)
- 1 tbsp coconut oil
- 1 large handful of fresh basil, chopped
- 1 large handful of fresh coriander, chopped
Generally fish sauce is used in thai curries so if you prefer a more authentic taste replace the coconut aminos with fish sauce. We decided against using at as the commercially available sauces aren't paleo. After doing some research on the internet many people suggested replacing it with soy sauce, which of course also isn't paleo, so we decided to give the coconut aminos a try - it's substantially cheaper in the US than it is in the UK!
Thai Curry Recipe - Instructions
- Put all of the ingredients for the green curry paste in a food processor - we used the little one that came with our immersion blender.
- Blend until it becomes a thick paste - keep stopping every 15 seconds or so to push the ingredients back into the bowl. If you aren't using a powerful processor you probably won't end up with a paste as such, don't worry, as long as it's nice and finely minced it will be ok. You can see what ours looked like under the instructions.
- In a large pan heat half of the coconut oil and sauté the mushrooms and broccoli.
- Remove from the pan and set aside.
- Heat the remaining oil in the pan and fry the chicken until it is lightly browned on all sides.
- Pour the coconut milk and stock into the pan with the chicken.
- Add in the curry paste and stir well.
- Add the lime leaves and bring to the boil.
- Reduce the heat and leave to simmer for 5 mins.
- Add the broccoli and mushrooms into the pan and simmer for another 5 mins.
- Check that the chicken is cooked - a meat thermometer is such a boon for this.
- Immediately before serving stir through the chopped basil and coriander.
- Serve with cauliflower rice of your choice.
Apologies for the terrible photo, our kitchen lighting is shocking! Hopefully it will give you an idea of the kind of consistency you'll be looking for if, like us, you don't have a powerful food processor.