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Thai green pumpkin curry

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

This Thai Green Curry is light in texture and beautifully fragrant. Healthy, delicious and easy to make, it is packed with nutritious vegetables. It only takes a few minutes to make the paste, making it an easy midweek quick dinner option.

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This green curry paste is so versatile and can be added to lots of other dishes like a chicken 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 pumpkin 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 aminos)

• 1 tsp lime zest

• 1/2 tsp salt

• 1/2 cup Thai basil or flat leaf parsley

Pumpkin curry :

• 3/4 cup coconut milk

• 1.5 cup pumpkin, small cubes

• 1/2 cup mushrooms, halved or sliced

• 1 cup silverbeet, finely sliced

• 1.5 cup broccoli, small florets

• 2 cups cauliflower rice

• 1 tsp lime zest or juice

• 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 minutes to bring out the flavour.

  3. Add the pumpkin and mushrooms, and cook for 2 - 3 minutes.

  4. Pour in the coconut milk, stir and simmer for 8 - 10 minutes or until the pumpkin is just starting to soften.

  5. Stir through the silverbeet and broccoli florets, cooking until just soft. Add a little water or extra coconut milk if required.

  6. While this is cooking, heat a small pan with a tsp of water, add the cauliflower rice and cook until soft. Stir through 1 - 2 tsp coconut milk and lime zest, and turn off the heat.

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


The curry paste will keep well in the fridge for up to 5 days.



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