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Thai food was one of my favorite cuisines growing up in Richardson, TX, where really good Thai restaurants run rampant. I haven’t had Thai curry since I started my mostly-Paleo, added sugar free diet. With the weather cooling down here in Texas, I knew I had to make myself a bowl of creamy, comforting Thai Green Curry stat!
While making the curry paste adds a few-more-than-normal steps, there’s enough for 4 batches. We can freeze the rest for later! Woot! The only thing left is to prepare the vegetables and your protein source, and to let it all simmer together to reach maximum deliciousness.
About the Ingredients – The Curry Paste
Cilantro – With its hard-to-substitute flavor, cilantro gives the Thai curry paste its distinct tangy, citrusy and nutty taste.
Serrano or Jalapeno Pepper – Using a pepper brightens the flavors of the curry paste, adding a refreshing element. Leave a couple of seeds in if you want a nice kick!
Thai Basil – Very different from Italian Basil, Thai Basil has a spicy-star-anise quality to its taste, and smells similar to licorice. I’ve seen other recipes sub Italian basil in case you aren’t able to find Thai Basil, but I’ve never tried it myself!
Grated Ginger – Slightly peppery and pungent, fresh ginger adds an earthy, warming flavor and a hint of sweetness. I rarely use fresh ginger in my cooking. I usually cut them into 1″ pieces with the skin on, and freeze them. They keep well and grate easily. And the skin comes right off if if you run it under water!
Lemongrass – Citrusy, lemony, minty, the flavor of Lemongrass lends an irreplaceable aroma! It adds a slightly sharp and tangy taste.
Fish Sauce – Fish sauce is a must for adding umami to the dish! Make sure to find a gluten free and added sugar free version to keep this Paleo/Whole30. It’s a little pricy, but I love to use Red Boat fish sauce! If you’re currently eating sugar, then Tiparos is also a good brand, which I can usually find at my local Asian grocer.
About the Ingredients – Assembling the Curry
Garlic-infused oil & Green Onion – Must-have flavor bombs! Make sure your garlic-infused oil is FODMAP friendly. Not all are created equal! Avoid brands list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” in the ingredient list. My favorite is the extra-virgin olive oil by Garlic Gold.
Chicken Breasts or Thighs – Chicken breasts are traditionally used for Thai curry. I like to use thighs because the Mister isn’t a huge fan of chicken breasts. The one down side of using thighs is that it tends to make the broth fattier due to the extra fat content. I like to skim the extra fat off the top in this case. It’s up to you!
Yukon Gold Potato or Sweet Potato – Since I’m not currently eating grains, I love to add potato to make this dish more hearty! Use sweet potato to keep this Paleo & Whole30.
Carrot, Zucchini & Red Bell Pepper – These are my favorite vegetables to add, but you can sub these out for other vegetables if you prefer. Bamboo shoots or green beans work well.
Unsweetened Coconut Milk – The liquid base of the soup – necessary for its creaminess.
Lime Juice – A good spritz of lime juice brightens all the hearty flavors, bringing it all together!
Best served over a bed of rice or quinoa. But to keep this Paleo & Whole30, eat this with sweet potato starch noodles, salad greens or low FODMAP, Paleo & Whole30 naan. (Recipe for THAT ONE is coming soon!)
Looking for other comforting soups to warm you right up? Try Basil Pesto Kale & Artichoke Soup, or my Instant Pot Zuppa Toscana.
And if you make my Thai Green Curry, be sure to leave a comment or give the recipe a rating or tag me on Instagram! I love it when you guys try my recipes. And I’d love to know if you enjoy them as much as I do! Enjoy! 🙂
Thai Green Curry – Low FODMAP, Whole30-Friendly & Paleo-Friendly
Ingredients
For the Curry Paste (~4 Servings)
- 1½ cups packed cilantro with stems
- 1 serrano or jalapeno pepper deseeded & chopped
- ¼ cup packed Thai basil
- 3 tbsp fresh grated ginger
- 2 tbsp minced lemongrass
- 1 tbsp ground ginger
- 1 tbsp lime zest about 2 limes
- 2 tsp gluten free, sugar free fish sauce
- 1¾ tsp fine sea salt
For the Curry
- 1 tbsp garlic-infused oil
- 3-4 tbsp Thai green curry paste
- 1 lb boneless, skinless chicken breasts or thighs sliced, your preference
- 2 small Yukon gold potatoes skinned & cut into ½-⅓" cubes, substitute 1 medium sweet potato for Paleo/Whole30
- 1 medium carrot skinned and cut into ½" pieces
- 1 small zucchini sliced
- 1/2 red bell pepper thinly sliced
- 1-14.5 oz can unsweetened coconut milk
- 1/2 cup chopped green onion tips
- juice of half a lime
Instructions
Make the Curry Paste
- Place all ingredients in small blender or food processor and blend until smooth, scraping down the sides as needed. This will make enough for about 4 servings of this recipe. Freeze the rest for later!
Assemble the Curry!
- Heat garlic-infused olive oil in a large pan or wok. Fry 3-4 tbsp of the curry paste on medium heat for 1 minute.
- Add the chicken thighs or breasts slices, stirring to thoroughly coat the chicken in curry paste. Cook for another minute.
- Add potato, carrot, zucchini, red bell pepper and unsweetened coconut milk. Stir to distribute curry paste. Allow to simmer gently for 15-20 minutes, until vegetables are soft and potato is cooked through. Add the green onion tips and lime in the last couple of minutes.
Notes
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.