January 24, 2020

Thai Green Curry with Chicken and Vegetables (Whole30, Paleo, Dairy-Free)

This 20 Minute Thai Green Curry with Chicken and Vegetables is the perfect way to cure weeknight dinner boredom. Tender chicken, fresh veggies, and flavorful aromatics like ginger and garlic all come together with green curry paste and creamy coconut milk for a quick 20 minute meal that everyone will love. This recipe is Whole30 compliant, dairy-free, and Paleo. 

Thai Green Curry with Chicken and Vegetables in white bowl

Easy and Healthy 20 Minute Thai Green Curry with Chicken and Vegetables

Green Curry with Chicken and Veggies! 

It’s full of flavor, it’s easy, and it’s packed with healthy protein and fresh veggies. We all need an easy twenty minute recipe that we keep in our back pocket for those busy weeknights and this green curry dish is exactly that kind of recipe. 

I love a good curry and green curry is one of my favorites. It has a little bit of heat and just the right balance of sweet, tang, and spice. This recipe is completely customizable (you can use shrimp instead of chicken and add in your favorite veggies) and also Whole30 compliant, Paleo, and dairy-free. 

Keep reading to learn how to make this simple, healthy recipe!

What is the Difference Between Green Curry and Red Curry?

Thai Green Curry with Chicken and VegetablesThai Green Curry with Chicken and Vegetables

Some of the most common curries are red curry and green curry, and many people are often confused about which curry is the spicier of the two. I personally love both red and green curry, but each curry has a unique flavor.

While it is easy to assume that red curry would be the spicier of the curries, green curry is actually the spicier of the two. The green chilies that are used to make green curry paste are actually spicier which gives green curry paste a bit more heat.

If you are looking for a recipe that uses red curry paste, this Thai Red Curry Chicken Soup is a fantastic option. 

This recipe calls for two to three tablespoons of green curry paste. The more curry paste you add the spicier this dish will be. Feel free to start with just one tablespoon and then give things a taste to see how you like it.

My husband and I don’t mind a little “kick” in our green curry, so we go up to four tablespoons of curry paste when making this dish. It just all depends on what you like. 

Where Can I Buy Whole30 Compliant Green Curry Paste?

You can find green curry paste in the International aisle of your local grocery store. You’ll likely be able to find canned coconut milk and green curry paste in the same aisle.

If you have an Asian grocery store near you, like H-Mart, you can also buy it there. If you are doing a Whole30, be sure to check the label for any non-compliant oils. The main culprit to look out for is usually soybean oil. 

What Vegetables Go with Green Curry 

Thai Green Curry with Chicken and Vegetables

What I love about any kind of curry is how easy it is to customize. You can really add whatever veggies you have on hand at the time, which makes this a great recipe to whip up on a busy weeknight when you haven’t put a lot of thought into dinner.

For this particular recipe, I used red pepper and carrots. If you want to get even more creative, here are a few other veggies you can add to your curry:

  • Bok choy

  • Spinach 

  • Eggplant 

  • Butternut squash

  • Carrots

  • Celery

  • Sweet potatoes

  • Mushrooms

  • Green peas or snow peas

     

What to Serve With Thai Green Curry 

If you decide to add more veggies to your green curry, it will likely be hearty enough to serve on it’s own. But, my favorite way to serve this dish is with cauliflower rice or jasmine rice. To add even more flavor, be sure to add a generous amount of fresh lime juice, cilantro leaves, and green onions to your bowl before digging in. 

Thai Green Curry with Chicken and VegetablesThai Green Curry with Chicken and Vegetables

If you love this 20 minute green curry recipe, I know you’ll love these healthy recipes!

Print

Thai Green Curry with Chicken and Vegetables (Whole30, Paleo, Dairy-Free)

  • Author: Ashlea Carver
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Thai
  • Diet: Gluten Free
/
Scale:
  • Author: Ashlea Carver
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Thai
  • Diet: Gluten Free

Ingredients

  • 1 tbsp avocado oil

  • 1 pound chicken thighs, cut into pieces

  • ½ tsp salt

  • 4 cloves garlic, roughly chopped

  • 1 medium shallot, diced (or use ¼ cup of diced yellow onion)

  • ½ tbsp minced ginger

  • 1 small red bell pepper, thinly sliced

  • 2 carrots, thinly sliced

  • 24 tbsp green curry paste

  • 1 kaffir lime leaf (optional)

  • ¼ cup lime juice

  • 1 tbsp fish sauce

  • 2 tbsp coconut aminos

  • 115oz can coconut milk

Method

  1. Heat a large saucepan or pot over medium-high heat. When the pan is hot, add in the avocado oil. Next, add the chicken thighs to the pan and season with ½ tsp of salt. Cook the chicken for 4-6 minutes.

  2. Add in the veggies, garlic, and ginger. Cook for 2-3 minutes until the garlic and ginger become fragrant.

  3. Add the green curry paste to the pan and stir until well combined. Next, add the coconut milk, lime juice, fish sauce, coconut aminos, and lime leaf (if you are using it). Stir until well combined and let simmer for 10-15 minutes.

  4. Serve the curry over cauliflower rice or white rice and finish with fresh cilantro, green onion, and a generous squeeze of fresh lime juice. Enjoy!

Keywords: Thai Green Curry, Green Curry, Curry, Chicken Curry, Vegetable Curry, Chicken and Vegetable Curry

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    10 comments
  1. My family loves this recipe! We use carrots, red pepper, and sweet potatoes. I only use 2 Tbsp of curry paste, and it’s the perfect spice so my 11 month old will eat it too. We eat it over rice with pineapple as a side. Fast, easy, and delicious. Perfect for a busy mom!

  2. Per usual, another recipe that you knocked out of the park! I have made green curry one other time but didn’t like it as well as the red, so I went back to my norm. This recipe made me a believer in green curry!! Thank you, again!!!

  3. I have made this for dinner a few times now (including tonight) and it always turns out delicious. Very easy and quick. Great recipe that is in my regular rotation !

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