Skip links

Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions


  1. Hey this looks great but I’m on the AIP and green curry paste has green chilies which is a nightshade… I guess you can have nightshades in your diet? I’m trying to come up with a substitute any suggestions?

  2. Beautiful photo Lauren! Very drool-worthy! I love curry. It always feels so rich and nourishing, and although I haven’t tried it over mashed plantains, that sounds like wonderful awesomeness to me. I usually go with spiralized (and/or riced) veggies, roasted cauliflower, or sweet potatoes, cubed, tossed with coconut oil, and roasted. Thai Kitchens Curry Pastes are wonderful, but sadly for me, I’ve had to give up all nightshades (which sucks, but I feel so much better for having done so), so I haven’t had any curry for awhile…sigh…
    I think this week I’m going to go for it. No curry paste, but plenty of coconut milk, fish sauce, ginger, and other curry spices, just no chilies. And definitely the mashed plantains!
    Thanks for your inspiration. I’m definitely feeling the easy meals this time of year!

  3. I’m making this tonight for dinner! It’s on the stove as we speak. I am so excited. It was very simple to make and the only thing I had to pick up from the grocery was the plantains. Thank you for all the great recipes you offer.

  4. 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.

  5. 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

  6. Lauren,
    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

  7. 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:
    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.

  8. 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.

  9. 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.

Leave a Comment

Your email address will not be published. Required fields are marked *

Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

Lauren’s Books

Get simple steps fordelivered weekly

(plus exclusive coupons and other subscriber-only resources!)

No thanks, I don’t want to sign up.