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:
- 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!
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- 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
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!
School Of Wok 14 Inch Wok
We made our Green Thai Curry thanks to the school of Wok and their heavy duty family wok. It was the first time we had used it and it did not to fail to delight us. It is big, very good for kids that like to burn things and forget to add more oil and is certainly non-stick!
It is also big enough that if I had six kids instead of two that there would be plenty of room for extra ingredients.
It is also of excellent quality and I reckon that it will last years even with the amount of times I like to eat Asian food!
If you love to cook Chinese, Thai or Oriental food then there is nothing better in my opinion to cook it in. And it will certainly play a regular role in the Milner household!
In terms of getting yourself one of these woks (or exploring the rest of their range) you can explore more by clicking here. If I were to do it again and/or if I were to currently recommend a good quality wok to you, I would say CHOOSE THIS ONE.