Don’t let the long list of ingredients required for this nightshade-free green chicken curry dissuade you from giving it a go… it’s actually quite easy to make and well worth the effort of the grocery shopping trip required!
Thai basil and lemongrass
The trickiest ingredients to find are probably going to be Thai basil leaves and lemongrass. You might be able to find them both in a well stocked regular grocery store or an Asian specialty market. Fresh is best and what I used, but if you can only find dried, just use about 75% less. You could also use regular basil leaves in place of the Thai basil.
The good news about both of those herbs is that they are really easy to grow – even if you only have a small urban garden like me! I actually have them in pots on my 2nd floor balcony and have more than I know what to do with… which is part of the reason I’ve been experimenting with these flavors and ended up creating this delicious recipe to share with you.
Here’s a picture of my “herb garden” with my “vitamin D station” in the foreground. I know the angle of this picture makes it look like we live in a lush forest, but I assure you there are other townhouses just out of the frame and a parking lot and dumpster just behind the trees!
If you follow my advice and start your own herb garden, one day you’ll be like me… with an overabundance of herbs and needing some inspiration! Here are some of my favorite AIP-friendly recipes that will help you enjoy the lemongrass you will grow…
- Thai Lemongrass Chicken Soup from Grazed & Enthused
- Tom Kha Gai from Paleo Takeout by Russ Crandall
- Spicy Lemongrass Chicken Curry from Zesty Paleo
And here are some to showcase the Thai basil!
- Thai Basil Pesto with Zoodles from Real Food & Love
- Thai Inspired Pork Salad from Autoimmune Wellness
- Thai Basil Chicken Thighs from A Clean Plate
Now, let’s get on to my newest contribution to both of those categories…Print
Thai Chicken Curry with Mushrooms and Carrots (AIP, SCD)
- Total Time: 35 mins
- Yield: 4-6 servings 1x
This nightshade-free green curry sauce is so good you’ll want to lick your bowl. Don’t let the long list of ingredients dissuade you… it comes together fast and is worth the effort!
- 1/2 cup cilantro leaves and stems
- 1/2 cup Thai basil leaves
- 1 6 inch long stalk lemongrass, minced
- 1 inch chunk fresh ginger, minced
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1 teaspoon fish sauce (omit for SCD)
- 1/2 teaspoon sea salt
- 1/4 teaspoon cloves
- pinch of cinnamon
- 1/4 teaspoon dried ground galangal (or dried ginger)
- juice and zest of 1 lime
- 1/2 cup water
- 2 tablespoons coconut oil
- 1 cup coconut milk (divided)
- 1 pound boneless, skinless chicken thighs, cut into bite sized pieces
- 8 ounces button mushrooms, cut into bite sized pieces
- 2 large carrots, peeled and cut into bite sized pieces
- up to 1 tablespoon fish sauce (omit for SCD)
- 1/4 cup Thai basil leaves, plus more to garnish
- 1 lemon, cut into wedges
- Make curry paste by combining cilantro, 1/2 cup Thai basil leaves, lemongrass, fresh ginger, shallot, cloves, 1 teaspoon fish sauce, salt, cloves, cinnamon, galangal, juice and zest of lime, and water in a high speed blender. Puree until smooth.
- In a large skillet, heat coconut oil over medium-high heat. Add paste and cook, stirring constantly, until very fragrant and the oil has started to separate.
- Stir in 1/2 cup coconut milk and bring to a simmer, then reduce heat to medium and cook until slightly darkened (about 3 minutes).
- Stir in chicken pieces and 1/2 cup coconut milk. Cook for 4 minutes.
- Add mushrooms and carrots. Stir to distribute evenly. Cover and cook for 5 more minutes, or until chicken has cooked through and carrots and mushrooms are soft.
- Taste and add up to 1 tablespoon fish sauce and additional salt if desired.
- Add 1/4 cup Thai basil leaves and stir. Bring to a simmer just long enough to soften leaves, then remove from heat.
- Serve with additional Thai basil leaves and lemon wedges.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Entree
- Cuisine: Thai
Notes on ingredients:
Make sure the coconut milk you use does NOT have any ingredients in it other than coconut and water. If it has any gums or stabilizers, it is not AIP-compliant. I like this brand the best. It’s also important that you use a fish sauce that doesn’t have added sugar or other strange ingredients. This is the brand that I always use.
Looking for a place to buy compliant ingredients you can trust? I recommend ShopAIP.
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6 replies on “Thai Chicken Curry with Mushrooms and Carrots (AIP, SCD)”
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