Paleo Thai Green Curry Shrimp or Chicken

What can I say?!! Thai green curry is freaking awesome!!


Why don’t I eat more of it when it is so easy to prepare?? Oh yeah. Sometimes it’s just to hard to find that elusive Galangal root (although , it’s in more and more Asian markets everyday) that is so important to the right flavoring...

Oh, and eggplant goes well with this dish, but we don’t get along that well so I omitted it 😛


  • 2lbs Shrimp or Chicken
  • 1 lrg can Coconut Milk
  • 4 cloves Garlic (minced)
  • ¼ cup Red Pepper (sliced)
  • ¼ cup Red Onion (sliced)
  • 1 sm can Bamboo Shoots
  • 3 tbsp Green Curry Paste
  • 2 tbsp Fish Sauce (sugar free)
  • 1 bnch Thai Basil
  • 1 stalk Lemongrass (cut into 8 pieces)
  • 1 thumb Galangal Root (sliced thin)
  • 8 Lime Leaves
  • 3 tbsp coconut Oil


  1. Toss everything except the garlic, curry paste and oil into a pot and bring to a boil. Simmer for 10 minutes.
  2. In a hot pan, fry the garlic and curry paste in the coconut oil for a few minutes.
  3. Dump the curry paste into the pot and simmer another 10 minutes.

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