Freezer Friendly Green Curry Chicken (Paleo, Whole30)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while still providing creaminess.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: red curry paste

Homemade paste can be healthier and red curry paste is often cheaper.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is a fresh alternative, while canned mushrooms are budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-calorie alternative, while salt is a cost-effective substitute.

Welcome viewers and introduce the recipe as freezer friendly coconut chicken curry.

Utilize store-bought Thai green coconut curry paste, ensuring it's paleo and Whole30 friendly.

Prepare a curry flavor booster by roughly chopping shallots, fresh ginger, garlic cloves, and two green serrano chili peppers.

Add half a lime's juice and zest to the mixture, along with fish sauce and sea salt.

Blend the mixture in a small food processor until combined; this will enhance the flavor of the store-bought curry paste.

For the chicken, use 1.5 pounds of chicken breast and mix with 2-3.5 tablespoons of the curry flavor booster.

Heat 2 tablespoons of melted coconut oil in a sauté pan and add diced Italian eggplant, cooking until slightly soft and golden brown.

Set the sautéed eggplant aside to cool after achieving a blistered surface.

In the same pan, add 2 teaspoons of the store-bought green curry paste and 3 tablespoons of the curry flavor booster, stirring until fragrant.

Add the chicken to the pan and stir-fry until cooked through, ensuring not to burn the mixture.

Pour in an entire can of coconut milk and mix well, allowing it to simmer for a few minutes.

Adjust seasoning as needed, and serve with fresh cilantro as garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens