Ultimate Shrimp and Chicken Green Curry – the most delicious bowl of curry you will ever taste! (Whole30 + DF + GF)
This. Curry. Is. The. Best. It is just too good, you guys!
This is my absolute favorite curry. Ever. It has everything in it and the flavor is just beyond.
For When You Get Sick of Everything Else
So when my husband did his first Whole30 (it was my second) we both kind of it that moment, around the end of the 3rd week or so, when you just want to eat something different. You get a little sick of some of your go-to’s and your taste buds just crave…. something. Cue this curry. I made it for us and it just had so much flavor in it that we literally devoured it. It woke up our taste buds and was just everything we needed at that moment. Serve it over cauliflower rice or just eat it like a soup, it doesn’t matter because it is SO good. So, so good.
Labor of Love
It is not a 30 minute meal by any means, it takes a bit of work – so this is one you want to make on a weekend (the leftovers are even better, in my opinion) and have on a cozy Sunday night. I hope you guys enjoy it as much as we do!!!
What You Will Need
- garlic cloves, minced
- olive oil
- boneless chicken breasts
- coconut milk (full fat)
- Thai Kitchen green curry paste
- chicken broth
- ground curry powder
- ground cumin
- russet potato
- carrots
- mushrooms
- bamboo shoots
- fresh basil
- shrimp
- yellow onion
- salt and pepper
Recipe FAQs + Tips
- Chicken Broth: If Whole30/Paleo double check your chicken broth ingredients
- Shrimp: You can either leave the tails on or take them off beforehand. If you leave them on it does add to the flavor a lot, but it can be a pain to take them off later on. Do whatever works best for you!
- Chicken Thighs – you can also sub boneless chicken thighs for the chicken breasts
Other Recipes You Might Like:
- The BEST Homemade Roasted Chicken Soup
- Curried Cauliflower Soup
- Leftover Turkey + Wild Rice Soup
- Slow Cooker Turkey Chili
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Ingredients
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced (divided)
- 3 boneless, skinless chicken breasts, cubed
- kosher salt and ground black pepper
- 27 ounces full fat coconut milk, 2 cans
- 8 ounces Thai Kitchen green curry paste, 2 jars
- ½ cup chicken broth
- 1 tablespoon ground curry powder
- 2 teaspoons ground cumin
- 1 russet potato, cubed
- 3 large carrots, peeled and cut into 2 inch pieces (slice thick pieces in half)
- 8 ounces bamboo shoots, drained
- ½ cup fresh basil, roughly chopped
- 1 pound large shrimp, thawed and shelled
- 1 cup mushrooms, sliced
- 1 yellow onion, quartered
Serving Suggestion:
- regular cooked rice
- easy cauliflower rice
Instructions
- Cook Chicken: Bring a wok to medium heat, add 2 tablespoons extra virgin olive oil and 2 garlic cloves. Stir constantly until garlic becomes fragrant. Add cut-up chicken and season with kosher salt and ground black pepper. Allow chicken to cook fully, stirring as needed. Remove chicken and place on plate, set aside.
- Curry Mixture: Add 2 garlic cloves and stir until it becomes fragrant. Add 27 ounces full fat coconut milk, 8 ounces Thai Kitchen green curry paste, ½ cup chicken broth, 1 tablespoon ground curry powder and 2 teaspoons ground cumin. Stir until well combined.
- Veggies: Add cubed potato, carrots and 8 ounces bamboo shoots. Let simmer 2 minutes.
- Combine: Add ½ cup fresh basil and put the chicken back in. Stir. Add 1 pound large shrimp, 1 cup mushrooms and quartered onion. Stir and then cover and let simmer for 5-7 minutes.
- Adjust: Taste and adjust any seasoning (curry powder, salt or pepper) to taste.
- Serve: Enjoy as-is or over cauliflower rice (or regular rice if not doing Whole30).
Notes
- Chicken Broth: If Whole30/Paleo double check your chicken broth ingredients
- Shrimp: You can either leave the tails on or take them off beforehand. If you leave them on it does add to the flavor a lot, but it can be a pain to take them off later on. Do whatever works best for you!
- Chicken Thighs: you can also sub boneless chicken thighs for the chicken breasts
- Frozen Shrimp: Frozen shrimp works just fine, I would just thaw before use.
Nutrition
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Originally published: Jan 1, 2018
Miriam Davidson says
Delicious recipe, thank you! Just a note, when I am cooking shrimp and want the flavour from the tails but not the mess, I pull the tails off and put them in a herb bag, (like the ones used for bouquet garni.) It is easy to pull out and discard without a mess!
Erin says
Yes, love that tip! Thanks, Miriam!
Amy says
I don’t understand how the vegetables get cooked in such a little time…9 minutes for carrots and potatoes?!
Erin says
Hi Amy – the potatoes are cubed and russet potatoes cook pretty quick – I have made the recipe probably 50+ times myself as it is a winter staple and 9 minutes tends to result in a nice firm, but soft potato. Of course, if after 9 minutes you find your potatoes aren’t soft enough for your liking just keep on simmering until they do!! Hope that helps!