Thai-Style Green Curry | Whole30, Paleo
A satisfying Thai-style curry that's quick to make, warm and satisfying. Plus, it might be even better as leftovers the next day!
3 garlic cloves, smashed and chopped roughly
1 can coconut milk
1/4 C green curry paste (for Whole30 Compatible, check out Thai Kitchen's)
1 C vegetable broth, chicken broth, or water
1/4 C Artisana Cashew Butter
1 1/2 Tbsp fish sauce (for Whole30 Compatible, we use Red Boat)
2 T lime juice, divided
4 carrots, cut in slices or matchsticks
1 japanese or white sweet potato, cubed into 1/2" cubes
1 C broccoli florets or green beans, chopped into 1" pieces
1/2 C sliced cherry tomatoes
1/4 C chopped fresh basil
Your protein of choice in the quantity you desire. (We've tested tofu, tempeh, chicken and chickpeas - all are great!
Combine garlic cloves, coconut milk, curry paste and broth / water in a small stock pot or Dutch oven and heat over medium heat until boiling. Once it is at a boil, turn down to medium-low heat so the liquid continues to lightly simmer.
Add the cashew butter by smearing it with a spatula around the side of the pot, at the level of the liquid, then slowly stirring it in. (This allows it to mix in more smoothly, without clumps.) Add the fish sauce and 1 Tbsp of lime juice. Add in the carrots and sweet potato cubes. Cook for 20 minutes.
Meanwhile, prepare your protein and cook thoroughly. (For chicken slices, tofu and tempeh, sautee on the stovetop until cooked through. For chickpeas, prepare in advance with a crockpot or on the stovetop.) Remove from heat when done and set aside.
Once the carrots and sweet potato have cooked for 20 minutes, add in the broccoli or green beans and the protein and cook for 7-10 more minutes, until the green veggies are just tender.
Remove from heat. Stir in the remaining 1 T of lime juice and, if using, the cherry tomatoes and basil. Add salt to taste.
Whole30 serving suggestion: Serve with cauliflower rice and a green salad.