This paleo spicy Thai Green Curry is creamy and decadent. Loaded with vegetables and a rich a flavorful sauce and served over cauliflower rice. This vegetarian keto recipe is also paleo and whole30 compliant!
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I love a good Thai Green curry, especially one that is paleo, vegetarian, and loaded with my favorite veggies. This creamy plant-based thai green curry has the perfect amount of spice and sweetness. You can add any cooked protein to this dish you like, if you want to make this a more substantial meal. I found that the flavors in this paleo green curry were spot on!
This Paleo Green Curry Recipe Is:
- Bright
- Fresh
- Flavorful
- Creamy
- Loaded with Good-For-You Ingredients
- Simple
- Ready in about 30 minutes
Meal Prep Green Curry Recipes For the Win!
This whole30 green curry is the perfect recipe for healthy homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes. With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later! I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy peasy.
What’s In This Spicy Paleo Thai Curry Recipe?
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Green Curry Paste – this organic green curry paste adds the perfect amount of spice and flavor to this amazing curry.
- Carrots
- Asparagus Zucchini
- Green Beans
- Bell Pepper
- Lemongrass Powder: I absolutely love adding lemongrass powder for a bright and citrusy flavor to this curry dish. I add it to all my curries, and I always keep this lemongrass powder on hand in my spice cabinet.
- Turmeric – a staple in our spice cabinet! Aside from all the wonderful health benefits of turmeric (hello anti-inflammation!), the flavor is fantastic. I try to add a teaspoon of turmeric into soups, stews, and rice dishes too.
- Curry Powder: is a great flavor booster to soups, stews, and lentil dishes like this one! I love this mild curry powder which has a great taste. You can also use a curry paste if you have some on hand.
- Kefir Lime Leaves: just like lemongrass powder, I always throw in a few kefir lime leaves into my thai curries for a really bright and citrusy broth.
- Cayenne Pepper: if you need a little extra spice in this dish – some like it hot!
How Do I Make This Paleo Green Curry Recipe?
- In a large pot, bring coconut milk, water, lemongrass powder, kefir lime leaves, turmeric, to a boil. Reduce heat to low and add the curry paste, stir to combine.
- Add the rest of the veggies to the pot and simmer for 20 minutes on low until veggies are tender. Remove kefir lime leaves before serving.
- Serve over cauliflower rice and enjoy!
Get the Same Ingredients I Use For My Paleo Green Curry Recipe:
As always, if you make this whole30 and paleo thai green curry recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Spicy Thai Green Curry (Vegan, Keto, Paleo, Whole30, GF)
Ingredients
- 1 cup coconut milk full fat
- 1 cup water
- 3 tbsp Green curry paste
- 1 cup chopped asparagus
- 1 cup chopped carrots
- 1 zucchini diced
- 1/2 package diced tofu
- 1/2 cup chopped green beans
- 1/2 bell pepper julienned
- 1 tsp lemongrass powder
- 1 tsp turmeric
- 1/2 tsp curry powder
- 3 kefir lime leaves
- 1/4 teaspoon cayenne powder
Instructions
- In a large pot, bring coconut milk, water, lemongrass powder, kefir lime leaves, and turmeric to a boil Reduce heat to low and add the curry paste, stir to combine.
- Add the rest of the vegetables to the pot and simmer for 20 minutes on low until veggies are tender. Remove kefir lime leaves before serving.
- Serve over cauliflower rice and enjoy.
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
