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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Ultimate Shrimp and Chicken Green Curry
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Wok
- Cuisine: Indian-Inspired
Description
Ultimate Shrimp and Chicken Green Curry (Whole30) – the most delicious bowl of curry you will ever taste!
Ingredients
- 4 large garlic cloves, minced (divided)
- 2 Tablespoons olive oil
- 3 boneless chicken breasts, cubed
- (2) 13.5oz cans coconut milk (full fat)
- (2) 4oz jars Thai Kitchen green curry paste
- 1/2 cup chicken broth
- 1 Tablespoons ground curry powder
- 2 Teaspoons ground cumin
- 1 large russet potato, cubed
- 3 large carrots, peeled and cut into 2 inch pieces (slice thick pieces in half)
- 1 cups sliced mushrooms
- 1 8oz can bamboo shoots, drained
- 1/2 cup fresh basil, roughly chopped
- 1 pound large shrimp
- 1 small yellow onion, quartered
- salt and pepper
Instructions
- Bring wok to medium heat and add olive oil and two cloves of garlic.
- Stir constantly until garlic becomes fragrant.
- Add chicken and season with salt and pepper.
- Allow chicken to cook fully, stirring as needed.
- Remove chicken and place on plate, set aside.
- Add remaining garlic and stir until it becomes fragrant.
- Add coconut milk, chicken broth, curry paste, curry powder and cumin.
- Stir until well combined.
- Add potato, carrot and bamboo shoots.
- Let simmer 2 minutes.
- Add basil and put the chicken back in.
- Stir.
- Add onion, mushrooms and shrimp.
- Stir and then cover and let simmer for 5-7 minutes.
- Taste and adjust any seasoning (curry powder, salt or pepper) to taste.
- Serve 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.
Keywords: shrimp and chicken curry
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Originally published: Jan 1, 2018
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!
Ingrid says
I loved this curry. It’s a bit more complex than I usually try but so worth it and so delicious! Well worth the effort.
★★★★★
Kristin says
This was perfect. I initially planned to make this for our small family but last minute had guests and even with that we still have leftovers! Everyone raved about it and it’s now bookmarked for future meal plannings! For anyone worried about spice, it really ends up mild, miraculously. I was worried due to our guests but it has the perfect, slight heat to it
★★★★★
Erin says
So happy to hear that!! This is one of my all-time favorites!
Michaela says
Good evening
If I need to skip the chicken because I am pescatarian do I just skip the chicken steps? Thank you kindly and really looking forward to making this.
Erin says
Hi Michaela – yes you can easily just skip the chicken steps and you can use vegetable broth or seafood broth instead of chicken broth!
Angie says
LOVED this recipe. It makes a lot so it’s plenty for a big group. So fresh and so good!
★★★★★
Erin says
So glad you enjoyed it, Angie! This is one of my all-time favorites!
Eileen says
I made this during weekly food prep and it was delicious! It held up well all week and I never got tired of it. Total win! Thank you!!!
★★★★★
Erin says
Yay! So happy to hear that, Eileen! This is honestly one of my favorite recipes ever!
Elizabeth says
Perfect for a cold night! I’m excited to eat the leftovers all week.
★★★★★
Erin says
Hi Elizabeth! Thank you so much for taking the time to leave a review + feedback – I really appreciate it! And I totally agree, leftovers of this are so good!!
Rana says
Hi Erin,
Thank you for sharing your recipes. This recipe is absolutely delicious. It’s comfort food without the guilt. I’ll be making this dish repeatedly.
Rana
Erin says
So happy to hear that, Rana! And thank you so much for taking the time to leave your feedback – I really appreciate it!
Ashlyn says
I have made this before and I’ll make it again! I couldn’t find green curry at the store so I made it with yellow curry and it turned out great! I also swapped the russet potato for a sweet potato since I tend to keep those on hand more readily!
★★★★★
Erin says
So happy you enjoyed it, Ashlyn! This is one of my all-time favorites! Thanks for taking the time to give some feedback – I really appreciate it!
Chris says
Do you really mean 2 jars of curry paste? or 2 tablespoons? What brand of curry paste is this?
Erin says
Hi Chris – Yes – two jars of the Thai Kitchen Green Curry Paste (4oz each). I generally use one jar of curry paste for every can of coconut milk!
Erin says
This was amazing!!!! I didn’t follow it to the letter, but I keep the spirit. My husband is not a curry fan, but he loved it and mentioned what a good dinner it was several times. So we will be making again. Only used the curry powder and not the jars of green curry. We might give those a go next time. Really loved it! Thank you so much
Erin says
Thank you so much, Erin!!!! This is honestly one of my favorite recipes EVER! I look forward to making it every Fall/Winter!! Thanks again for taking the time to leave your feedback – It is so appreciated!!!
Baylee says
Looks so good! How many servings does it make?
★★★★★
Erin says
Hi Baylee! Oh my gosh this is one of my absolute favorite recipes – and clearly I need to update the recipe card with servings 🙂 sorry about that! It makes a decent sized batch! About 6-8 servings!
Bailey says
This is SUCH a good curry recipe! I used the slow cooker, and added all of the ingredients except for the shrimp, and cooked on low for about 6 hours, and then added the shrimp and cooked another 30mins-1 hour and it turned out perfectly!
★★★★★
Erin says
Thanks Bailey!!! I am so glad you like it – and thanks for the slow cooker instructions! 🙂
Erica says
I was skeptical of two jars of Thai Kitchen green curry paste, so I used one 4 oz jar and added extra curry powder. Still delicious!! Next time I’ll try two jars 🙂 Thank you for a great recipe!
★★★★★
Erin says
Yay!!! I am so glad you liked it – truly one of my favorite recipes of all-time!! :). Thanks for the feedback!
Lisa says
I just purchased all of the ingredients, we will be having tonight for supper!
Erin says
Yay!! I hope you love it!!
Karly says
Wow, does this look good! So good that I can hardly believe it fits the whole30- but hey, I’m not complaining! Gotta try!
Erin says
? I know, right?! Thanks, Karly!!
Amy says
Hi, this looks delicious, i’m just curious about the level of spiciness… i have a pretty mild tolerance 🙂 Loving your blog, looking forward to using lots of your recipes for my Whole30 adventure.
Erin says
Great question!! So I typically use Thai kitchen brand of curry paste and I don’t think it is too spicy. But, if you are worried about spiciness, maybe don’t add the curry powder or cumin and then start with one jar of the curry paste and then taste and add the second jar little by little? That’s what I would do! But the coconut milk really helps tame down the spice ?. So glad you like the blog! Makes my day to hear that!
Amy says
Thanks for the tip! I’ll be trying it this weekend ?