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Ultimate Shrimp and Chicken Green Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Wok
  • Cuisine: Indian-Inspired


Ultimate Shrimp and Chicken Green Curry (Whole30) – the most delicious bowl of curry you will ever taste!


  • 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


  1. Bring wok to medium heat and add olive oil and two cloves of garlic.
  2. Stir constantly until garlic becomes fragrant.
  3. Add chicken and season with salt and pepper.
  4. Allow chicken to cook fully, stirring as needed.
  5. Remove chicken and place on plate, set aside.
  6. Add remaining garlic and stir until it becomes fragrant.
  7. Add coconut milk, chicken broth, curry paste, curry powder and cumin.
  8. Stir until well combined.
  9. Add potato, carrot and bamboo shoots.
  10. Let simmer 2 minutes.
  11. Add basil and put the chicken back in.
  12. Stir.
  13. Add onion, mushrooms and shrimp.
  14. Stir and then cover and let simmer for 5-7 minutes.
  15. Taste and adjust any seasoning (curry powder, salt or pepper) to taste.
  16. Serve as is or over cauliflower rice (or regular rice if not doing Whole30).


  • 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.