This Post Contains Affiliate Links. Click Here To Read Our Full Disclosure.
Learn Air Frying With Our Air Fryer Cookbooks | Get Our Brand New Air Fryer Cooking Times Guide →
Welcome to my guilt free Paleo Thai green curry recipe.
I love a curry and I am always shell shocked when nutritionists talk about the calories in them.
When you have those takeaways at the time you think this is nice and this is better than cooking, but when the weight keeps creeping on and you have to give them up then you need a Plan B.
A really good curry that you can make quickly at home without all the excessive calories. Oh and one that is really healthy at the same time too.
Well this is when a Thai Green curry comes into play. Loaded with healthy foods, healthy extras and a healthy sauce it makes the best alternative to those Friday night takeaways that we will ever have.
Plus if you ever asked a nutritionist about weight loss foods to have in your diet they would always encourage:
- Spices
- Chicken
- Avoiding dairy
And you’re achieving all three with this amazing dish.
In my teens I worked both in the Indian takeaway and a Thai restaurant. I used to love watching them cook and the amazing end dishes they would end up with.
At the Indian though everything was deep fried or in double cream. Yet over at the Thai restaurant the worst offender was the calories in the coconut milk.
No wonder whenever you watch shows about longevity it always involves Thai people.
On a final note – when you make a Thai green curry, unlike the red it is a lot less spicy so if you have someone like me to cook for that can’t handle the food really hot then you know what to give them!
What Is Thai Green Curry Made Of?
Thai green curry is made of green Thai curry paste, garlic, ginger, coconut milk and usually a mix of chicken and vegetables. Though you can make it vegan by opting for vegetables only.
What Goes With Thai Green Curry?
We love to enjoy our Thai curry with some rice. You can be cooking this green curry in the soup maker, whilst preparing instant pot brown rice or if you prefer swap the rice for some instant pot quinoa.
Is Thai Green Curry Hotter Than Red?
Yes, Thai Green Curry is known for being hotter than red, but not by much. Though if you like your curry a little milder, you can always add a little less of the green curry paste, plus, it will then last longer.
Why Is Thai Green Curry Healthy?
Thai green curry is healthy since it uses several ingredients known for their anti-inflammatory benefits. These include garlic, ginger, coriander/cilantro and green curry paste. Add to this including in season vegetables and lean proteins and it’s a great meal option.
What Thickens Thai Green Curry?
Thai green curry thickens thanks to the coconut milk. If you want it thicker, you can add in some cream cheese or if you want to keep the recipe vegan, then instead opt for stirring in some mashed potatoes.
More Delicious Curry Recipes
Recipe This Blog
Air Fryer Curry
Recipe This Blog
Slow Cooker Chickpea Curry
Recipe This Blog
Slow Cooker Slimming World Keema Curry
Recipe This Blog
Slow Cooker Thai Red Curry
Learn all about green Thai curry below, note you can print it out with or without photos, adjust servings, or click between metric and imperial depending on where you are in the world.
Pin this now to find it later
Pin ItThough before you do, don’t forget to subscribe, and grab your FREE VIP Pass to Recipe This. You will get access to our latest recipes first, you will be able to request recipes, you will have access to free mini courses, free ebooks and useful cooking time charts and so much more.
Soup Maker Green Thai Curry
Ingredients
- 2 Chicken Breasts, diced
- 2 Tsp Thai Green Curry Paste
- 1 Large Onion, peeled and diced
- 1 Small Courgette, diced
- 1 Green Pepper, diced
- 1 Chilli Pepper, chopped into chunks
- 1 Cm Cube Ginger, peeled and grated
- 1 Tbsp Garlic Puree
- 1 Lime, juice and rind
- 4 Bay Leafs
- 1 Can Coconut Milk
- 2 Tbsp Olive Oil
- 1 Tsp Nutmeg
- 2 Tsp Coriander
- 2 Tsp Mixed Spice
- Salt & Pepper
Instructions
- In a large wok sauté the onion, garlic and ginger with some olive oil and the curry paste until golden.
- Add the chicken and bay leafs and cook for a further 3 minutes.
- Add the onion, courgette and pepper and cook for 5 minutes.
- Add all the seasoning, the coconut milk and lime and allow simmering on a medium heat for 10 minutes.
- Serve with zoodles or cauliflower rice. Remove the chilli peppers before serving unless you can handle the heat!
Notes
Nutrition
