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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!
Guilt Free Paleo Thai Green 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
