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Thai green chicken coconut curry

AIP • Paleo • Gluten free • Dairy free • Egg free • Nut free • Nightshade free

This curry is seriously delicious! The Thai Green Curry paste is light, fragrant, and being AIP it's free from nightshades. Simple, versatile and delicious, it only takes a few minutes to make the paste, ready for your perfect chicken curry.

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This green curry paste is so versatile and can be added to lots of other dishes like a vegetable curry, stuffed chicken breasts, whizz it into a vinaigrette by adding oil and lime juice, or use it as a creamy sauce over steamed fish.

To make the Thai Green Curry Paste vegan or vegetarian friendly simple remove or replace the fish sauce with coconut aminos. When buying fish sauce make sure it is AIP compliant.

AIP Thai green chicken coconut curry

Cook time : 35 minutes

Servings : 2 people


Green curry paste (1 cup) :

• 1/2 white onion

• 1.5 lime leafs, roughly chopped

• 1 steam lemon grass, roughly chopped

• 3 garlic cloves

• 3 tbsp chopped fresh ginger

• 1 cup coriander (leaves & stems)

• 1 tsp fish sauce (Vegan option - coconut aminios)

• 1 tsp lime zest

• 1/2 tsp salt

• 1/2 cup Thai basil or flat leaf parsley

Chicken curry :

• 3 - 4 chicken thighs, chunks

• 3/4 cup coconut milk

• 1 cup pumpkin

• 1 cup courgette

• 2 cups cauliflower rice

• 1 tsp lime zest

• 1 tbsp coconut milk

• fresh coriander

• 1 tsp turmeric


  1. To make the curry paste. Place all curry paste ingredients into a blender, and blend until well combined and it forms a chunky paste. Set aside.

  2. Heat a large pan to medium heat with olive oil. Add 1/2 cup green curry paste and heat through gently for 2-3 minutes to bring out the flavour.

  3. Add the chicken and cook for 8 - 10 minutes.

  4. Pour in the coconut milk, stir and simmer for 5 minutes.

  5. Add pumpkin and cook for 10 minutes until it starts to soften, then add courgette and cook for another 5 minutes.

  6. While the pumpkin is cooking, heat a small pan with a tsp of water, add the frozen cauliflower rice and cook until soft. Stir through 1 tsp coconut milk and lime zest, and turn off the heat.

  7. Serve the chicken curry with cauliflower rice, fresh coriander, salt, lime and a sprinkle of turmeric.



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