Green curry with chicken, doesn’t that conjure up thoughts of heat and spice and this great Thai restaurant that only you know about? I do miss that heat, don’t you?
Heat … this green curry with chicken is big on flavor but would not score marks for hot … medium? mm, no .. mild?… well, maybe.
According to my husband this green curry with chicken has an amazing flavor but to him it tastes more like Indian curry than Thai. Read all about the differences between Indian and Thai curries. I added coconut milk (Thai) but used an AIP/paleo dry spice mix (Indian). Okay, so this is an Indian/Thai curry … who knew? Maybe it is the first of its kind. Whatever I’ve come up with, it is deelish!
Budget green curry with chicken
Looking to save money? The great thing about this recipe is that you can throw in stir fry vegetables and use whichever are the least expensive right now. I used carrots, asparagus, cauliflower and green onions. You could use broccoli, regular onions which are inexpensive year round, ditto carrots, and whatever is on sale or already in your fridge. Just remember not to add green or red peppers if you are following the autoimmune protocol.
Total cost = $5.90 plus the cost of the chicken, $11.00 for one large chicken breast from a truly pasture raised chicken = $16.90 = $ 4.25 a serving.
If you use a less expensive option the price of the chicken breast would vary from $3.00 – $5.00 per breast so the cost per serving would then vary from $2.25 to $2.75. Remember that if you live in the U.S. your costs should be approximately 1/3 less given the difference in the dollar between Canada and the U.S.
Totaling up the ingredient costs for this recipe has been a big wake up call for me. I hadn’t paid that much attention to the cost of chicken breasts but I will be from now on! I’ll be paying closer attention to the cost of everything so that I can develop recipes for you that are truly budget.
Quick and easy green curry with chicken
Most of us in this fast paced world are looking for quick and easy meals but for those on the autoimmune protocol, it is vital. Many of you just starting this protocol are struggling just to cope because you feel so unwell. Trying to adapt to a new way of cooking that takes up much more of your time can seem overwhelming. This green curry with chicken is what you are looking for: quick, easy and tasty … even if the heat is missing.
AIP curry spice blend
The AIP curry spice blend is not mine … it comes from Paleo on the Go. I used garlic and onion powders instead of granulated garlic and onion but, other that that, I adhered to their recipe:
- 1 T. granulated garlic
- 1 T. granulated onion
- 1 T. turmeric
- 2 t. cinnamon
- 1 t. powdered ginger
- ½ t. ground clove
Food to Heal Ourselves
This delicious green curry with chicken would also work with chicken thighs or salmon or shrimp or pork or beef. Total cost varies from $2.25 - $4.25 per serving depending on the price of the chicken breast.
15 minPrep Time
15 minCook Time
30 minTotal Time
3 tablespoons fat
1 large (or two small) boneless chicken breast cut in 3/4 - 1" cubes (this "large" chicken breast weighed in at 1 pound!)
3 medium to large carrots, peeled and sliced on the diagonal
1/2 small cauliflower (2 cups) broken into bite size florets
1/2 bunch asparagus sliced in 1 1/2 " pieces
1-2 cloves garlic, minced
1 tablespoon ginger, minced
6-7 green onions, sliced on the diagonal
2 lime leaves (optional)
2 teaspoons CAD: Red Boat fish sauce USD: Red Boat fish sauce
3 teaspoons AIP curry powder
1/2 cup full fat creamy coconut milk (make your own or use) USD: Coconut milk
salt to taste (1/2-1 teaspoon)
Melt 2 tablespoons of fat in a skillet over medium heat.
Toss in the cubed chicken and saute about 3-4 minutes until cooked through.
Remove from the skillet.
Melt 1 additional tablespoon of fat in the skillet and add the carrots and cauliflower and lime leaves if using.
Saute for 3-4 minutes, then add the asparagus and saute again for 3-4 minutes until the veggies are almost fork tender.
Add the green onions, ginger, garlic and AIP curry spice mix and saute for another minute.
Add the cooked chicken, the fish sauce and coconut milk and heat through.
Add salt to taste.
1. Use any solid fat that you choose: coconut, tallow, lard, duck fat etc.
2. Adding lemon grass would make this taste more like a Thai curry.
3. Ensure that the carrot slices are not too thick ... 3/8" is ideal.
4. Cut the meat off a bone in chicken breast and then you will be able to use the bone for broth.
See this recipe at Phoenix Helix Recipe Roundtable #128.