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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PrintUltimate 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.
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Originally published: Jan 1, 2018
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!