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–+ servings

Green Thai Curry Recipe (AIP,Paleo,Vegan,GF,DF)

Healthier version of Green Thai Curry that includes making the paste, where all the flavour comes from, allowing this recipe to be AIP compliant as things are eliminated to cause inflammation in the stomach. Need some heat; add chillies. Need to be vegan/vegetarian don't add the chicken.
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Prep Time: 1 hour
Cook Time: 2 hours
Course: Main Course
Cuisine: Thailand
Keyword: AIP, Dairy Free, Egg free, Gluten Free, nightshade free, nut free, Paleo
Servings: 20 people
Calories: 181.9835kcal
Author: Kara Northwood
Cost: $30

Equipment

Ingredients

Instructions

  • Make the Thai Curry Paste first, by putting all ingredients for the paste in a blender and blend
  • Cut up second onion and cook in stock pot until slightly brown. Then add Thai Curry Paste and cook for 1 minute. Add the coconut milk, coconut cream, kaffir leaves/powder and water.
  • Turn up the heat to high until the liquid starts to boil then turn down to low with the lid off, cook for an hour before adding anything else to the mixture.
  • After an hour, cut up all the vegetables and put in the stock pot.
  • Cook for another hour or until the vegetables are soft and the liquid has reduced.
  • You can also add the lentils but this is optional, it will give the whole dish a boost in nutrients and help thicken the sauce.
  • Turn off the heat and add the arrowroot flour, if you want it thicker just add a few more tablespoons.
  • Put the brown rice on half way through and use the absorption method, it usually takes 45 minutes

Nutrition

Calories: 181.9835kcal | Carbohydrates: 14.761g | Protein: 6.8095g | Fat: 12.175g | Saturated Fat: 10.3795g | Polyunsaturated Fat: 0.2725g | Monounsaturated Fat: 0.617g | Trans Fat: 0.0015g | Cholesterol: 7.232mg | Sodium: 151.541mg | Potassium: 554.263mg | Fiber: 4.4705g | Sugar: 3.5345g | Vitamin A: 3304.1375IU | Vitamin C: 55.821mg | Calcium: 61.009mg | Iron: 2.2865mg
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