Thai Green Curry (Paleo, Whole30, Keto)
Creamy Thai Green Curry Chicken Recipe is the perfect easy curry recipe for meal prep. Instant pot or slow cooker. Paleo, Whole30, Keto friendly. The cook time is based on Instant Pot (thawed chicken). For slow cooker and frozen chicken see recipe for details.
- Prep time
- 5 min
- Cook time
- 18 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5-2 lbs boneless/skinless chicken thighs (or breasts or a combination)
- 2.5-3 tbsp Mae Ploy green curry paste (see notes)
- 1 cup chicken stock
- 6 whole dried kaffir lime leaves (or 3 fresh kaffir lime leaves, optional, see notes for alternative)
- 2 tbsp fish sauce
- 140 gram bamboo shoots (liquid drained)
- 1 cup coconut milk cream (or use the top cream part of a canned 14 oz. full fat coconut milk)
- 3-4 tbsp nut butter of choice (or sunbutter for nut-free)
- Half one whole lime juice or to taste (plus extra for garnish)
- 2 cups eggplants (diced)
- 2 cups butternut squash (diced)
- 1 cup carrots (diced)
- 1 tsp coarse sea salt
- 3 tbsp olive oil
- Sugar snap peas or snow peas (sliced lengthwise, as much as you like)
- Cilantro (garnish, optional)
Instructions
- 1
For Meal prep -
- 2
In a gallon size freezer friendly bag, combine ingredients from chicken to fish sauce. Carefully massage the bag to dissolve the curry paste into the liquid. Squeeze out the air and seal the bag. Store in the fridge for up to 2 days or in the freezer for up to 3 months. You can also make this dish right away without marinating.
- 3
When you are ready to cook, dump the entire bag into the pot. Try to arrange the chicken in a single layer. Make sure each piece is in contact with the liquid.
- 4
Instant Pot:
- 5
Add everything to the Instant Pot. If it’s thawed, cook for 8 minutes manual high pressure + 10 minutes for natural release. If it’s frozen, cook for 15 minutes manual high pressure + 10 minutes natural release. Stir-in bamboo shoots, coconut milk cream, nut butter, and lime juice to taste. Shred or dice the chicken and add back to the pot.
- 6
Slow Cooker:
- 7
From thawed, add everything to the slow cooker. cook for 4 hours on high, or 6 hours on low. Stir-in bamboo shoots, coconut milk, nut butter, and lime juice to taste. Shred or dice the chicken and add back to the pot.
- 8
If adding vegetables:
- 9
If you are adding the roasted vegetables, season the eggplants, carrots, and butternut squash cubes with salt and olive oil. Toss well. Roast at 420F for 20-30 minutes or until tender. Check and flip the vegetables after 20 minutes.
- 10
You can serve the roasted vegetables on the side or add them to the curry pot. Garnish with raw sliced sugar snap peas and cilantro, if using. Serve extra lime wedges on the side.