This simple and flavor packed Whole30 green curry dish is loaded with veggies and is sure to please the whole family!
I originally posted this recipe back in 2017, but decided to give this Whole30 curry recipe a refresh with some new pictures and push it back to the top of your feed because September Whole 30 has started and it is really really good!
Good gracious, my belly is very happy right now. And it has been all week because I have been feasting on THIS >>> Whole30 Thai Green Curry.
Come to mama.
Ordering take out is quite possibly one of my favorite things. It almost always happens on Sunday nights, when I’m settled in to the couch for some serious Netflix and chill.
And 99% of the time, I’m ordering Thai food. But now that this whole “I have Celiac’s” thing happened, ordering take out is a little more difficult and potentially dangerous.
Luckily, I’ve figured out the right questions to ask and Thai curry is almost always safe. For those days when it’s not, you can find me at home making my own.
WHOLE30 GREEN CURRY WITH CHICKEN
BUT let me tell you, this little Sunday night habit of mine has become expensive. So I figured, what the heck – I can make this at home!
And YOU can too. Trust me. This recipe couldn’t be easier.
Let’s make some Whole30 Curry!
Here’s how we do it:
- Grab your protein of choice. I used chicken, but shrimp would be awesome here too.
- Get lots of veggies. I went pretty traditional with bell peppers and bamboo sprouts; but next time I’m doing broccoli and sweet potato.
- Throw that shiz in a pot. (There are a few more steps than this; but that is basically it.)
And don’t forget the secret ingredient – COCONUT BUTTER.
Ohhhhh man, I have been feeling the coconut butter lately. To be honest, I usually just eat it straight off the spoon for dessert; but it added a nice creaminess to this curry that you are going to love.
My Favorite Whole30 Thai Curry add-ins!
The base of any Thai curry is pretty basic and doesn’t vary too much between recipes. But it is the add-ins, the toppings, the little things that take our curry up a notch!
Thai Basil: You can totally use traditional basil if you can’t find Thai. But if you can find Thai basil, it adds the perfect hint of licorice to your curry!
Cilantro: By now you know my motto – when in doubt, add cilantro.
Golden Raisins: Trust me on this one, these little nuggets add the perfect hint of sweetness!
Coconut Aminos: I love this sweet and salty addition!
Fish Sauce: Just add it, okay!
Of course, none of these ingredients are required, but I promise they are game changers for this recipe!
When you make this Whole30 Curry post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
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Whole30 Green Curry with Chicken
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Description
This simple and flavor packed Whole30 green curry dish is loaded with veggies and is sure to please the whole family!
Ingredients
1.25 pound boneless, skinless chicken breasts, cut into strips
1 1/2 Tablespoon coconut oil
1 shallot, thinly sliced
1/4 cup Thai green curry paste
2 14.5 ounce cans full fat coconut milk
2 Tablespoons coconut butter
1 red bell pepper, cut in strips*
1 5 ounce can bamboo shoots, drained
1/2 pound green beans, trimmed*
1 Tablespoon coconut aminos
1 teaspoon fish sauce
1/4 cup Thai basil, minced
1/4 cup cilantro, minced
To serve: cauliflower rice, golden raisins, limes, Thai basil, and cilantro
Instructions
Heat a large pan over high heat. Add the coconut oil and then the chicken. Sear chicken on both sides until golden brown, about 5 minutes. Remove chicken and set aside.
Reduce heat to medium and add shallots. Cook for 1 minute, until translucent. Add curry paste and cook for an additional 2 minutes. If there are any brown bits stuck to the pan, add about 1/4 cup of coconut milk and scrape down the pan. Add remaining coconut milk and coconut butter and bring to a low boil.
Add bell pepper, bamboo shoots, green beans, and chicken. Cover and simmer over low heat for 15 minutes.
Stir in coconut aminos, fish sauce, Thai basil, and cilantro.
Serve over cauliflower rice; top with golden raisins, fresh lime juice, Thai basil and cilantro.
Notes
*Sub in other vegetables to make this AIP approved.
Keywords: curry, green curry, chicken, whole30, thai
Pin this and save it for later! Looking for other Whole30 recipes? Check out my Whole30 Pinterest board and follow along!
I don’t see the coconut butter in the recipe?
Oh my goodness – I forgot to add it in! I will update it right away. Thanks Adrienne!
OH YES!!! I love curry, especially coconut flavored curry. I can see why your belly is so happy! 🙂
Thanks Emily – it is SO happy!
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I have been looking for one more way to steal in veggies into our meals. Thanks for this amazing recipe. I will try it and let you know how much we loved it.