Grain free eating incentivizes unusual recipes
In the four years that I’ve used a grain-free diet to address my autoimmunity, I’ve explored the unconventional uses of….
…and that’s just to name a few! While I’ve incorporated new versions of old favorites in my diet, I haven’t explored grain-free ethnic foods. I don’t really consider the above sushi and risotto or French Toast very ethnic.
I’ve been pulling out Asian cookbooks (specifically this one) recently, to add more variety to my meals. Surprisingly, I had not made a curry before this last month. I couldn’t believe what I had been missing: a superbly easy and nourishing one-pot meal. Needless to say, I’ve been enjoying a lot of curry after this discovery.
Paleo Green Curry: About the Ingredients
Green curry paste – You’ll find it in most grocery stores, and the popular Thai Kitchen brand is gluten free.
Coconut milk – Make sure you use a canned, full-fat one. Absolutely do not use coconut milk from a carton here, or you will have a sad and soupy curry.
Fish sauce – A traditional Asian seasoning that packs a flavorful, salty bite. Check for gluten on the ingredient list. I use this gluten free option. If you don’t have fish sauce and are craving this curry, it will be suitable but not as unctuous without this condiment. Just compensate with more salt, or a splash of tamari sauce, if you use it.
Coconut aminos – Coconut aminos are a soy-free substitute for soy sauce, available here or at most health food stores.
Mashed plantains – I always eat this curry spooned over mashed plantains. I struggled to make the mashed plantains photogenic, however, so they are not pictured here. (I felt challenged enough to make the curry photogenic, and I hope I did an acceptable job.) While the mashed plantains aren’t beautiful, but they are a delicious curry companion to absorb the last bit of sauce. As an alternate grain-free side dish, you could try this curry with baked plantains.
- 1 Tbs. coconut oil
- 2 medium shallots, diced
- 1 tsp. peeled and grated ginger
- 3 cloves garlic, minced
- 2 Tbs. green curry paste, available here
- 1 can full-fat coconut milk
- 4 medium carrots, sliced thinly in diagonal coins
- 2 tsp. gluten free fish sauce, available here
- 2 Tbs. coconut aminos, available here
- 1 medium zucchini, cut into ½ inch pieces
- 1 lb. boneless, skinless chicken breast, cut into thin strips (or beef cut for stir-fry)
- 3 very ripe (mostly black) plantains, peeled and sliced
- 1 cup broth or stock of choice
- 1 Tbs. coconut oil
- Pinch of salt, to taste
- For the curry: In a sauté pan with high sides or a wok, head the coconut oil over medium high heat. Add the shallots and cook briefly, until translucent. Add the garlic and ginger and cook for about a minute. Add the curry paste, coconut milk, carrots, fish sauce and coconut aminos. Simmer, uncovered, for 5 minutes, until carrots begin to soften.
- Add the zucchini and simmer for a couple of minutes, then add the chicken. Simmer for another 5-7 minutes, just until the chicken is cooked and the vegetables are tender. Serve with mashed plantains, if desired, to soak up all the delicious sauce.
- For the mashed plantains: This is a ridiculously easy recipe that is difficult to mess up, so feel free to eyeball ingredients and estimate cooking times. In a sauté pan with a lid, place the plantain slices with the broth. Cover and cook until mashable, about 5 minutes.
- Add the coconut oil and salt. Mash and stir. Cook for a couple more minutes, until it has a slightly sticky texture and sweet flavor.
Hi Lauren, Thank You for the curry recipe. It looks Great. Robert
Hello from Wamuran, Queensland.
We are a fruit growing area, with deep red volcanic soil. Bananas, pines, Avos, Mangos, macadamia nuts. Pea nuts. I love your talent Lauren, will make your green curry.
I adore your site and all you share! I am totally into curry’s and as well love the cookbook you are playing around with these days. Just curious if you will add a print option to your individual recipe pages. That would be real helpful to us all:) – Tna
Thank you for the recipe. I made it tonight. I have never made curry before and was a little nervous about how it would turn out, but it was delicious! My family loved it too. I am so excited and will for sure make it again. I love your website too, it is so inspiring. Thanks for everything. 🙂
I made this tonight and it was so delicious!!! I will make this again and again. Thank you Lauren, I read every word of your posts and know that you have really helped me and my digestion! Best wishes
For those who are sensitive, please note ingredients in the curry paste. This one contains peanut oil. Because the consequences can be so unpleasant, I don’t use any processed food. Curry pastes can be made from scratch and modified to suit preferences or sensitivities. I found this one made with olive oil: http://www.bbc.co.uk/food/recipes/greencurrypaste_67789
I, personally, would have to leave out the garlic. No big loss in my mind. For those sensitive to nightshades, try leaving out the chilis. It wouldn’t be the same dish, but it would still be exotic and enjoyable. If we are creative we don’t need to let our sensitivities confine our taste buds more than we have to. Use Lauren’s lovely ideas as a jumping off point!
All great tips Janet! I find the pre-made curry paste delicious, and the very small amount of peanut oil in each serving doesn’t bother me, but it’s a flexible recipe and can be adapted to personal preference.
Lauren, I adore this website and I treasure the wealth of information you’ve shared with us. Thank you!
I have never cooked with any type of curry before, so I’m wondering- can we substitute the chicken with shrimp? It happens to be what I have on hand and needs to be used, so I thought I’d ask.
I’m so glad to hear this site is helpful to you! Yes, I’ve made this curry with shrimp in place of the chicken and it is equally tasty. I used pre-cooked mini shrimp.
This recipe is delicious. Do as Lauren says and make it with the mashed plantains! The sweetness and texture really add to the curry dish. I wanted to make the recipe as written, but used shrimp instead of chicken. (I thawed a heritage chicken, but the plantain took too long to ripen. I had to make the chicken in another dish.)
This was quite easy and somewhat quick. I did half the recipe and it made two large servings. I will say the leftover serving wasn’t pretty. It tasted great, but the ingredients stayed separated no matter how much stirring I did and therefore it just looked…separated. Again, tasted great, just oddish looking. I am not sure why.
My guy took a taste and his face lit up. He told me next time I make it to make him a serving. And he is not fond of Thai or curry or “mushy” foods like plantains. Wonderful recipe, Lauren.
I am going to make it this weekend. I’ll post again once I eat it. Muchos gracias