Whole30 Thai Green Coconut Curry Paleo Primal Gourmet Cauliflower Rice

Basil's Thai Green Coconut Curry - Paleo

- This recipe is intended for a single serving. Adjust the measurements as needed by simply changing the servings on this recipe plugin doohickey thingy here. 

Basil's recipe uses 2 tbsp. pea eggplant. These are not easily found in my neck of the woods so I did not include them. However, I encourage you to venture to your nearest Asian market to find them. 

I've substituted Basil's use of baby corn (not paleo) for green bell peppers and bamboo shoots.

Course Main Course
Cuisine Thai
Servings 1 person


Basil's Green Curry Paste

  • 15 large green chilies
  • 2 small thai bird chilies
  • 2 tbsp chopped shallot
  • 1 tbsp chopped garlic
  • 1 tsp chopped galangal (thai ginger)
  • 1 tbsp chopped lemongrass
  • 1 tbsp chopped coriander root
  • 1/2 tsp chopped kaffir lime skin
  • 1 tsp roasted coriander seed
  • 1 tsp roasted cumin
  • 5 white peppercorns
  • 1 tsp salt
  • 1 tsp shrimp paste

Basil's Green Coconut Curry - Paleo

  • 1 tbsp compliant green curry paste such as Arroy-D or Thai Kitchen
  • 100 gr sliced chicken Substitute turkey, shrimp or dense veggie like squash
  • 1 Chinese eggplant cubed
  • 1/2 green bell pepper cut into 1/2 inch irregular squares
  • 1/4 cup basil leaves Use Holy Basil, Regular Basil or Thai basil.
  • 2-3 kaffir lime leaves (stems removed) Or, substitute lemongrass stalks.
  • 1.5 cups full fat coconut milk
  • 1.5 tbsp honey or substitute 1/4 cup homemade date syrup
  • 1 tsp compliant fish sauce such as Red Boat
  • 2 tbsp coconut oil


For Homemade Green Curry Paste

  1. With a mortar and pestle, pound cumin, coriander seeds and peppercorns together. Add in chilies and salt and bash.
  2. Once chilies are finely bashed, add all of the remaining ingredients except the shrimp paste. Pound until broken down into a fine paste.
  3. Once the ingredients are smoothly bashed, add the shrimp paste and continue to pound with the pestle until thoroughly combined.
  4. The green curry paste is now ready to be used in a variety of dishes including coconut curries and soups. Store in a sealed container in the fridge for a few weeks. Maybe longer?

For Date Syrup

  1. Add 4 pitted dates to a wide-mouth mason jar. Pour in 1/4 boiling water. Cover with foil or plastic wrap and let steep until very soft (approx. 8-10min). Using and immersion blender or regular blender, blend until smooth and creamy.

For Thai Green Coconut Curry

  1. In a large wok or sauté pan, heat 2 tbsp coconut oil over med-heat. Add green curry paste and stir continuously until the scent of the curry paste perfumes the air (approx. 30-60 seconds).

  2. Add ½ cup of coconut milk and continue to stir until a green oil surfaces (approx. 1-2 minutes).

  3. Add sliced chicken and stir continuously until cooked and no longer pink in the middle (approx. 3-4 minutes).

  4. Add remaining coconut milk and stir to combine. Add eggplant, bell peppers, bamboo shoots, lime leaves (or lemongrass) fish sauce and honey (or date syrup). Stir to combine and bring to a simmer. Cover with a lid and cook until the eggplant have softened and fork tender (approx. 6-7 minutes).

  5. Remove from heat, add basil leaves. Stir gently.

  6. Serve overtop of cauliflower rice or shredded white cabbage. Garnish with a few more sprigs of fresh basil.