Mrs P’s Guilt-free Thai Green Curry

Mrs P’s Guilt-free Thai Green Curry

So the weather has finally turned on us, the balmy summer days and hot sticky evenings seem a distant memory! It’s been “UK style” monsoon conditions for the last couple of days now. My usual forty minute journey to and from work took one and a half hours to get back yesterday evening, needless to say my summer sandals are now bin bound and my paper bag of shopping a sodden mess. Drenched and hungry I got to work straight away making my own, very comforting version of a Thai green curry. This is a dish we have regularly, its full of so many flavours and always makes us reminisce on our love of Asia. I love Asian cooking, the fusion of fresh herbs, spices, chillies, ginger, garlic and citrus fruits, to me there’s simply nothing better. The dish is always accompanied by a big batch of cauliflower rice. For any of you feeling a little under the weather at the moment, this is the perfect health pick-me up laden with an abundance of antioxidants, vitamins and nutrients. Nothing to feel guilty about on this plate.


What you need:
To make enough for 2

Preparation: 5 minutes
Cooking: 20 minutes

*3 chicken thighs, cut in to bite size pieces
*1 stick lemon grass
*3 garlic cloves
*2-4 mushrooms
*3 spring onions
*2 inch cube ginger
*2tsp cumin
*1 tsp salt
*1/2 one inch cube green chilli
*1/2 lemon
*1 can coconut cream, refrigerated overnight so that cream separates from water (keep the water for a smoothie!)
*1/2 cup melted coconut oil


  • In to a blender, place 3/4 of the spring onions, the lemon grass, ginger, garlic, chilli and 1/2 cup melted coconut oil. Blend until paste like texture. Set aside
  • In to a deep set pan heat 1 tbsp coconut oil and place chopped chicken. Fry off until sealed and golden
  • Create a well in the middle and place spices, salt and mixed paste. Fry off for 1-2 minutes and then coat all chicken in mixture
  • Add the coconut cream plus 2 cups fresh tap water and 2 pieces of cut lime, bring to boil and then turn on to very low simmer for 20 minutes – stir every so often. Add the mushrooms with about 10 minutes left to cook
  • Serve immediately with cauliflower rice and a wedge of lime

Suitable for: Gluten-Free, Grain-Free, Dairy-Free, Nut-Free, Egg-Free, Paleo










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