Sarah Fragoso

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Home » Food » Chicken » Thai Green Curry

By Sarah Fragoso • 91 Comments • Last Updated December 21, 2018 • Originally Posted January 26, 2011

Thai Green Curry

Thai Curry is one of our favorite “go to” dishes and so easy to make I almost feel like I missed something after the meal is ready!  You can put whatever you want to into this curry but I’ll give you the recipe for what we used the other night and it was a winning combo!

You’ll need to find some Thai curry paste.  I use the Thai Kitchen brand and they also carry a red curry paste which is spicier than the green but equally delicious.

I also like to use a bit of Thai fish sauce, so you’ll need that on hand as well.

I buy both of these products from either Raley’s or Safeway but if you are having a hard time finding either of these locally, I have added them here to my Amazon store, along with Coconut Aminos which I also used in this recipe.  Coconut aminos is a fermented coconut product, and a great soy sauce replacement!

Ok, so here’s the recipe!

Thai Green Curry

1.5 lbs boneless skinless chicken breast, diced into bite size pieces

2 carrots, diced

1/2 a large head of green cabbage, shredded

3 cups crimini mushrooms

1 can coconut milk

1/2 cup chicken stock

1 tablespoon Thai curry paste (if you are using red paste, start with 1/2 a tablespoon and add more later if you want it spicier – this stuff has a kick!  If you use the green paste, I actually use 3 to 3 1/2 tablespoons because it’s much milder and we like the extra kick – experiment and find the amount that works for you!)

1-2 splashes of fish sauce or more to taste

1-2 splashes of coconut aminos or more to taste

Cilantro

In a large soup pot add the coconut milk and curry paste, mix until blended and bring to a boil.  Turn down to low and simmer for 5 minutes.  While the coconut milk and curry are simmering, dice up your chicken and chop your veggies.  Add the chicken, carrots, chicken broth, fish sauce, and coconut aminos to the coconut milk curry – mix well and simmer for another 10 minutes.  Add the cabbage and mushrooms and cook for another 3-5 minutes or until the cabbage is tender.  Top with diced cilantro.

As always, Enjoy!!

Annmarie Skin Care

About Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

It’s Too Hard!!! And a not so hard recipe…
“It’s Too Hard Part 2” And a Spanish Tortilla Recipe

Comments

  1. Lillian says

    January 26, 2011 at 8:50 pm

    Yum! I love green curry! 😀

    Reply
  2. Lindsay says

    January 26, 2011 at 9:17 pm

    This would be a good one for the pressure cooker!
    Making this tomorrow!

    Reply
  3. Stephsnie says

    January 26, 2011 at 9:33 pm

    Yay! Can’t wait to try and so glad to see coconut aminos in the ingredients! I’ve been using it and love it!

    Reply
  4. andrea says

    January 26, 2011 at 9:45 pm

    My recipe is much like this but I shred the cabbage and serve the curry over that. I haven’t tried it with mushrooms but that sounds good and I’ll add them next time. Also good with string beans stirred in.

    Reply
  5. Dagmar B. says

    January 27, 2011 at 3:41 am

    Allright,
    I am really going to do this.. Today I had the boys take some Cordon Bleu we stillhas with them as school lunches nad they kliked it a lot!
    Now I know there were breadcrumbs and chees in there, but it is awhole lot better than the usual chocolate breads they take…
    I will start this thing by letting them finish what is in the house concernign the NOt so good stuff, and then only buy “real Food”

    One big question though.. do you , Sarah have a recipe for Salsa? Here so far I have only found the bottled, sugar added type… and I do NOT THink buying all the food from your amazon staore will be a good idea moeny wise… shipping from the US is just ridicuolusly (Spelling?) expensive…
    okay, ANd maybe I willhave to set up a littel blog some where to chart my progress and to write down all the comments I am sure to get!!!
    Thanks for beig there and helping from FAR away Chico all the way to a small village close to Heidelberg, Germany!

    Cheers, Damgar

    Reply
    • Drenka says

      September 24, 2011 at 2:11 am

      Hi Dagmar! I live in Frankfurt, so we are close! 🙂 By “salsa” do you mean tomatoes or actual pre-made pasta topping? I am pretty sure that the other day I bought canned diced and whole tomatoes in NETTO and the only ingredients in it were tomatoes and tomato puree so I guess that is the safest option, and they are cheap as well! =P I am not sure about actual bottles of pureed tomatoes, but I would not buy those: I am Italian and my grandma still prepares the canned tomatoes by helself in summer to have it in winter and I can tell u that the “Salsa” is made with the leftover of what she does not use for the canned tometoes (e.g.: tomato skins, seeds, half good tomatoes) and I am sure that is what industries make a well! I’d rather buy canned whole tomatoes and then mash them in the pan to have a smooth tomato sauce! I hope it helps!

      Reply
  6. Dagmar B. says

    January 27, 2011 at 4:09 am

    Okay, I now did set up a littel blog (<a href="http://paleo-for-us.blogspot.com/&quot; title="paleo for us") and will try to post our progress there…
    Thanks for being so inspiring!!!

    Cheers,
    Dagmar
    PS: So sorry I spelled my OWN name wrong at the end of the last post!! UUUPS ;o)

    Reply
    • Sarah says

      February 2, 2011 at 8:16 pm

      Good for you Dagmar! I’ll check it out! : )

      Reply
  7. JenniferLeah says

    January 27, 2011 at 4:31 am

    I have never made Thai curries since they just seem so complex but heck! this looks easy peasy. Definitely going to give this one a go. Anything with cilantro is always a favorite too 🙂

    Reply
  8. Poppabear says

    January 27, 2011 at 6:20 am

    OOOOoh this sounds so good, going to talk to Mommabear and see if we can make this tonight!

    Reply
  9. Michelle says

    January 27, 2011 at 7:10 am

    Sarah can you tell me what cookware you use? I really need to make an investment and need advice. I would have sent this to a contact other than a recipe but could not find one on the site. Thanks so much! Trader Joe’s opening in our area soon…cannot wait!

    Reply
    • Sarah says

      February 2, 2011 at 8:20 pm

      Hi Michelle! So sorry with the delay for my reply, I have been buried! I have Calphalon and I love it. I was super lucky when I bought my pans because a local store was going out of business and I got 3 pans all for 80% off. Here’s the link to their website http://store.calphalon.com/calphalon-tri-ply-stainless-steel-13-pc-cookware-set/298835 Also, just using good old cast iron is a great way to go. I’m actually going to buy a cast iron wok this weekend – it lasts forever and is super healthy to cook with. Whatever you end up buying stay away from non-stick stuff and go for either stainless steel or cast iron. Good luck!! : )

      Reply
  10. Shae Rothwell says

    January 27, 2011 at 7:39 am

    Just wanted to thank you for all the great recipes and let you know that all the info on brands is so helpful.

    Reply
  11. Jen Sanchez says

    January 27, 2011 at 10:02 am

    Have you ever done this in the crockpot? Seems like it’d be an easy one to throw together in the morning. I made your pork verde this week and it passed the test with my Mexican-Not-So-Keen-On-Paleo husband. Also wondering if you’ve ever done that in the crockpot as I had a difficult time finding the 2 hour cook time.

    Reply
    • Sarah says

      January 27, 2011 at 10:55 am

      Hi Jen! I haven’t tried the chili verde in the crock pot yet but I know you could do it! Also the curry would be fine in the crock pot too but I would leave the chicken breasts whole or in bigger chunks and then shred it up after it’s done. Try 5-6 hours on low for the curry and 7-8 hours on low for the verde but make sure you brown the pork for the verde before you throw it in the crock pot! : )

      Reply
  12. Shirley Brown says

    January 27, 2011 at 10:19 am

    I usually use the red paste, but should try the green. It’s so easy it seems like it’s cheating! thanks for sharing

    Reply
    • Sarah says

      February 2, 2011 at 8:20 pm

      I feel the same way Shirley!! : )

      Reply
  13. Nikki says

    January 27, 2011 at 10:34 am

    I LOVE curry. Wishing I had saved the rest of the head of cabbage I used for cabbage rolls the other day instead of giving it to the chickens!

    Reply
    • Sarah says

      January 27, 2011 at 10:55 am

      Hi Nikki! Sounds like you have very happy chickens!! : )

      Reply
  14. Liz Joiner says

    January 27, 2011 at 12:57 pm

    This recipe looks so good, and easy!!! I was planning on doing some recipe hunting for this weekend (since we are vowing not to eat out for a while) and really craving Thai food. Although, it’s so funny how people’s tastes are so different. Hubby and I can’t stand the green curry, we think it’s way too hot. The red to us is more mellow and almost kind of sweet. 🙂

    Reply
    • Mira8 says

      March 18, 2012 at 5:09 pm

      You are correct; the green is actually a good deal hotter than the red.

      Reply
  15. Gwen says

    January 27, 2011 at 3:18 pm

    Do you think I could sub red cabbage for the green? I have lots and don’t know what to do with it.

    Reply
    • Sarah says

      January 27, 2011 at 3:48 pm

      Hi Gwen! For sure you could use the red cabbage! Yum!! : )

      Reply
      • Natalie says

        February 7, 2011 at 11:55 am

        I just made this recipe in the slow cooker (thanks, Sarah!) and used red cabbage instead of green. It tasted delicious but beware.. you will have a distinctly purple meal! 🙂

        Reply
  16. Vanessa says

    January 28, 2011 at 6:20 am

    i made this last night for dinner and it was so filling that my boyfriend didn’t even ask me “where’s the rice?”

    yum!

    oh and did i mention – it took less than 30 minutes? take that rachel ray!

    Reply
    • Sarah says

      January 28, 2011 at 9:44 am

      Hi Vanessa! LOL!! Love it… : )

      Reply
  17. Shi says

    January 28, 2011 at 6:43 pm

    So quick & delicious!! Will be making this many times. Very filling, I didn’t miss having naan with it 🙂 I did add some diced yams, a couple pinches of cumin, and used spinach instead cause that’s what I had on hand.

    Reply
    • Sarah says

      January 28, 2011 at 7:14 pm

      Hey Shi, Sounds delicious!!! : )

      Reply
  18. Jamie says

    January 29, 2011 at 7:49 pm

    Made this tonight, great and simple. Added some green, yellow, and red peppers, and also fresh basil.

    Reply
    • Sarah says

      January 30, 2011 at 8:59 am

      Hi Jamie,
      LOVE it with fresh basil too!! Yum!

      Reply
  19. Poppabear says

    January 30, 2011 at 6:38 am

    We made this saturday! I am totally hooked on Curry! It was the top recipe of the week in our household, thank you for posting it. I gave you props on my blog and a link bouncing back to this page. Loved it!

    Reply
    • Sarah says

      January 30, 2011 at 9:02 am

      Thanks so much for the shout out Poppabear! : )

      Reply
  20. Vicky says

    January 30, 2011 at 1:28 pm

    I really want to make this, but can I make it without the coconut aminos ? Thank you!

    Reply
    • Sarah says

      January 30, 2011 at 3:18 pm

      Hi Vicky! yup, just leave it out!!

      Reply
      • Vicky says

        February 3, 2011 at 7:22 pm

        Ok, so I made the Thai green curry tonight (so easy!) and it was missing something – probably the coconut aminos?? What do they taste like? What aisle would they be on at a Whole Foods?
        thank you!

        Reply
        • Sarah says

          February 4, 2011 at 7:28 am

          Hey Vicky! The coconut aminos give it a bit of a soy sauce/salt flavor. I don’t have a whole foods so not sure where you find it there, I buy mine from a locally owned health food stores but I do have it in my Amazon store you can order if you can’t find it locally! Here’s the link http://astore.amazon.com/everpale-20?node=3&page=3

          Reply
  21. Joseph Hull says

    January 31, 2011 at 3:20 am

    Hi Sarah, i made this the other night, and it was pretty good. The only thing was, my curry didn’t seem to turn out as thick as yours. Did you boil it down some, or add any kind of thickener?

    http://www.flickr.com/photos/thedarkboo/5399339907/in/photostream/

    Reply
    • Sarah says

      January 31, 2011 at 8:48 am

      Hi Joseph! What kind of coconut milk did you use? Did you use the canned or the So Delicious? I use Chaokah brand coconut milk that is full fat and makes my curries pretty thick. I buy it at Safeway or Raleys but you can also order it from here if you can’t find it locally. Maybe that was the problem? http://astore.amazon.com/everpale-20?_encoding=UTF8&node=3

      Reply
      • Joseph Hull says

        January 31, 2011 at 1:50 pm

        yeah, i was afriad of that, cause i normally use Thai Kitchen coconut milk, but i didn’t have any on hand, and used some other brand, (can’t remember the name) and it didn’t seem as thick.

        i’m going to make it again this weekend, cause it’s just so good anyway. I’ve never used the Chaokoh Coconut milk before, but i’ll give it a try. 🙂

        thanks! — Joe.

        Reply
        • Sarah says

          January 31, 2011 at 2:13 pm

          Awesome Joe! Let me know how it turns out. : )

          Reply
  22. Michelle says

    January 31, 2011 at 8:02 am

    Can this be done with cooked chicken or do you think it would be too tough by the time the flavors blend?

    Reply
    • Sarah says

      January 31, 2011 at 8:55 am

      HI Michelle, Yes you can make this with already cooked chicken, just follow the directions as is except add the chicken at the very end after the veggies have cooked and just cook if for a minute or two or until the chicken is warm. : )

      Reply
  23. Meghan says

    February 1, 2011 at 6:01 pm

    Sarah! Crisis, help!

    So I made this and aside from it being too watery (I went a little crazy with the chicken broth… on accident, lol… and the coconut aminos… also on accident) it turned out DELICIOUS! The main problem I had was that it wasn’t spicy AT ALL. And I used the red curry paste. And I used at least 1-1.5 tablespoons. I didn’t want to use the whole jar of paste, so how could I make it more spicy next time without doing just that but by also keeping it Thai?

    And I’ve said it before, but I love your recipes. My friends love them, too, and they keep asking me for them so I linked a couple recently over on my blog. Thanks for bringing good foods into kitchens all the way across the continent! 🙂

    Reply
    • Sarah says

      February 1, 2011 at 8:34 pm

      Hi Meghan! I wonder if there’s some variation in the spice level on the paste? I have found the red paste to be pretty darn spicy and we really like spicy so I’m not sure why it didn’t turn out hot! You could always add some hot chili oil to it?? That would keep the Thai flavors but give it some more kick. : )

      Reply
      • Meghan says

        February 2, 2011 at 4:58 am

        Hot chili oil? You’re a genius! Thanks! 🙂

        Reply
        • Sarah says

          February 2, 2011 at 7:55 am

          Your welcome! : )

          Reply
  24. Veronica says

    February 2, 2011 at 7:38 pm

    I do this with basil and zuchinni instead of the other vegies. Add the basil in at the very end. I love green curry, but I always seem to put a little bit too much curry. Oops!

    Reply
    • Sarah says

      February 2, 2011 at 8:09 pm

      Is there ever too much curry?? ; )

      Reply
  25. Heidi says

    February 7, 2011 at 12:40 pm

    Loved this! Made it today – I didn’t have chicken so at the very last minute I added frozen (already cooked) tiny shrimp. Delicious!
    Heidi

    Reply
  26. Vilas says

    February 9, 2011 at 10:32 am

    Hi Sarah,

    Whats your opinion on using the ‘So Delicious’ coconut milk brand? Its the one thats sold in a carton, not a can. Would that make the curry texture not as thick as the one you have here since you use the canned coconut milk?
    I also bought the trader joes brand of light coconut milk in a can but I seem to use it in so many of your recipes that I end up making too many grocery runs!

    Reply
    • Sarah says

      February 10, 2011 at 4:38 pm

      The So Delicious brand is great for smoothies or pouring into coffee but it would not do this curry justice. I suggest you use either Chao Koh brand or Mae Ploy. both you can buy at major grocery stores typically. If you have a store like Cash and Carry you can buy the stuff by the case for less expensive than by the can. You can also order through my Amazon store as well. Here’s the link! http://astore.amazon.com/everpale-20?_encoding=UTF8&node=3

      Reply
  27. James McCabe says

    February 15, 2011 at 1:28 pm

    Just a comment on the Green Curry paste. I was in WholeFoods to pick up the ingredients for this dish today and compared the Thai Kitchen Brand to the WholeFoods brand right next to it. WholeFoods had sugar, soybean oil and other non-paelo ingredients. Interesting that he Thai Kitchen brand was very straightforward! Good call Sarah!

    Reply
    • Sarah says

      February 16, 2011 at 1:01 pm

      Wow James, that’s crazy! We do not have a Whole Foods here but I am shocked that they would have so much extra garbage in a thai curry paste. The Thai Kitchen is all legit thank goodness!!

      Reply
  28. Dain says

    February 16, 2011 at 1:23 pm

    I use Mae Ploy brand stuff for my pastes and coco milk. Straight from Thailand. Find it at restaurant supply stores or online http://www.amazon.com/Thai-Green-Curry-Paste-Brand/dp/B000EIE20M
    About as straightforward as ingredients come: Green chile, garlic, shallot, lemongrass, salt, galangal, shrimp paste, kaffir lime peel, coriander seed, pepper, cumin, turmeric.

    Reply
  29. Carla says

    February 22, 2011 at 6:38 pm

    Wow – this was awesome! I made it for dinner tonight and used boneless skinless chicken thighs instead. This was my first time making a curry and maybe even my first time eating one. My non-Paleo, somewhat picky husband even gave it a thumbs up. Plus it was all in one pot and quick – win, win. I’ll definitely be looking for more recipes like this. Thanks Sarah!

    Reply
    • Sarah says

      February 22, 2011 at 8:33 pm

      So glad it was a win Carla – that’s great!!

      Reply
  30. Alex says

    February 24, 2011 at 5:36 pm

    Hi Sarah! Thank you again for sharing yet another wonderful recipe with us.

    I’m not sure what I might have missed, but in my version of this dish, the cabbage seems to have a very strong visual presence in my finished product, whereas what you have pictured seems to be very adequately coated in the sauce. Perhaps it is as you mentioned in a comment response, about the type of coconut milk used. I used the Whole Foods brand, 365 canned coconut milk. I also overdid it on the mushrooms. 😀

    You make it so easy for people trying to live a healthy lifestyle, by having already done the footwork of calculating what’s appropriate for Paleo, and going one step further by turning it into delicious recipes! I’ve used at least five of your recipes so far. I hope your book and other ventures are doing well, you certainly deserve to reap the monetary benefits of your time spent sharing the tricks of the trade with us.

    Reply
    • Alex says

      February 24, 2011 at 5:38 pm

      Well, at any rate, the dish is cooking right this moment. I think I’ll simply cook it down a bit more, at the risk of overcooking the cabbage and mushrooms.

      Thanks again!
      -Alex, Cincinnati, OH

      Reply
      • Sarah says

        February 24, 2011 at 6:11 pm

        Thank you so much Alex for your kind comment – I hope the curry turned out ok!!

        Reply
  31. Skie says

    February 28, 2011 at 12:36 am

    Is there like a vegetarian version? Or just don’t add the chicken? Housemates are vegetarian and also awesome cooks. XD Thinking of showing them this recipe.

    Reply
    • Sarah says

      February 28, 2011 at 8:51 am

      You could put this sauce on anything – veggies, eggs, you name it!

      Reply
  32. Sarah says

    March 8, 2011 at 6:37 pm

    Yum! This was awesome. I didn’t have coconut aminos (and actually have never heard of it) but i just added a little extra fish sauce and it was great. I was hesitant about having mushrooms in a curry but the texture of the mushrooms in the sauce was heavenly! My 4yo wasn’t a fan, but my 2yo (who normally won’t eat anything “weird” and especially green) didn’t want to try it at first but when I made him take a bite he started going “yum, yum” and ate a bunch. Thanks!

    Reply
    • Sarah says

      March 9, 2011 at 1:41 pm

      Hurray Sarah! So glad it turned out yummy for you!

      Reply
  33. Erin says

    March 13, 2011 at 9:05 pm

    Mine turned out a little soupy too but totally delicious!!
    I am thinking that the following factors contributed:
    Shrimp vs Chicken
    veg releasing moisture (pre-cooking the mushrooms might help)
    should not cover the dish at all while cooking
    I was worried that the zucchini weren’t soft enough so simmered longer and same for the mushrooms. Perhaps a brief pre-cook would have helped…
    At any rate, I will be doing this again because it was delicious and I can’t wait to eat more of it!!

    Reply
  34. Tony says

    June 24, 2011 at 5:50 pm

    Hi Sarah, I just bought Everyday Paleo and tried your Red Curry Beef slow cooker recipe. I followed your recipe to a tee (with 1 tbsp of Thai Kitchen red curry paste), but the result was not spicy at all and didn’t even taste like curry! It still tasted good but I had to add some Cayenne Pepper to spice it up.

    Did I do anything wrong? Any suggestions? thanks!!

    Reply
    • Sarah says

      June 24, 2011 at 10:43 pm

      It could have been that specific batch of curry! I know that I have bought green curry paste from Thai Kitchen and it was so incredibly mild I ended up using half a jar to get it to the spice level that we wanted. I don’t think you did anything wrong! Next time simply try adding a bit more and hopefully that will help. : )

      Reply
  35. Brooke says

    July 24, 2011 at 1:39 pm

    Making this today in the crockpot. I can’t wait, I’ve never made anything curry before! I typically just eat it out. Thanks for all the great recipes. I have your book and have already tried several in there. YUM!

    Reply
  36. Brisbane Osteo says

    August 11, 2011 at 10:09 pm

    Yum, so tasty looking! What can I use instead of coconut aminos? I can’t find it here in Australia 🙁

    Reply
    • Sarah says

      August 12, 2011 at 7:32 am

      Do you have Bragg’s Liquid Aminos, or Wheat Free Tamari? Both of those will work too! : )

      Reply
  37. Sharyn says

    August 30, 2011 at 7:34 am

    OK, I didn’t have fish sauce or aminos (not even sure where to get those), and I improvised – added sliced red pepper and chopped spinach (just at the end – no real cooking required), as well as a few green chilles. Served over cauliflower “rice.” DELISH! My 8-year-old daughter took the leftovers to school for lunch (darn her).

    Reply
    • Sarah says

      August 30, 2011 at 8:01 am

      So glad it turned out yummy for you! If you are interested, check out these site for the fish sauce and coconut aminos for future recipes. : )
      http://redboatfishsauce.com/
      http://www.coconutsecret.com/aminos2.html

      Reply
  38. Drenka says

    September 24, 2011 at 12:16 pm

    OMG I just cooked this and it’s amazingly tasty and soooo easy to make! But I overdid with my Mae Ploy brand Green Curry Paste: used two full tablespoons of it (green curries at the restaurant always taste so mild!) and now my lips are on fire! 😉
    Thanks again for sharing this and for your wonderful blog!!!

    Reply
  39. Seth says

    September 27, 2011 at 3:02 pm

    I love this recipe. So easy and so tasty. One of my go to dishes. With the curry, I always find I have to use a whole jar of the Thai Kitchen to even get a hint of spice. If you want a spicy curry paste Aroy-D makes a great one. And I’m sure it’s the same with Mae Ploy. You definitely only need one tbsp with those pastes.

    Thank you Sarah for putting all your time into this website. I have been using it since I started going paleo/primal in January. I love all the simple and delicious recipes. Cheers!

    Reply
  40. Mona says

    January 9, 2012 at 6:21 pm

    I make this several times a week. You have got me ADDICTED! 🙂 Thanks for a wonderful recipe. I need to explore others as well!

    Reply
  41. Jen says

    April 24, 2012 at 7:15 pm

    This was so amazing and so easy! I will definitely be making this on a regular basis. I hope to have the same luck with the cabbage rolls tomorrow. Thanks for your awesome and tasty ideas!

    Reply
  42. Megan says

    June 30, 2012 at 9:16 pm

    This was a great recipe! I used half a cabbage for your Pancit on Thursday, then used the second half of the cabbage for this today (Saturday)! Thanks for all the great recipes!

    Reply
  43. Jenn says

    August 1, 2012 at 9:45 am

    Just made this and it was good! Like others have said, mine was def soupy compared to yours. I used the Whole Foods 365 canned coconut milk and it looked like all the other brands I’ve used but maybe that was it. I added string beans, water chestnuts, and yellow peppers to it too. Also had to add almost have the jar of red curry (used the Thai Kitchen brand!) and it was still mild so I tried to add crushed red pepper flakes to it. Tasted really good but now I have to figure out how to tweak it to get it creamy! 🙂

    Reply
    • Jenn says

      August 1, 2012 at 9:46 am

      Ugh that’s supposed to say ‘half the jar of red curry’!

      Reply
  44. Sara N. says

    October 18, 2012 at 2:52 pm

    Sarah- Do you think you could freeze this recipe? We like to keep some of our paleo favorites ready just in case. Thanks

    Reply
  45. Samantha says

    October 22, 2012 at 11:03 am

    Green is actually hotter than the red – don’t let the colors fool ya. 🙂

    Reply
  46. Kirby Rainbow says

    January 28, 2013 at 10:26 pm

    Just made this and it is delicous!

    Reply
  47. Keith says

    January 30, 2013 at 3:00 pm

    Hello,
    I came here to look for dinner ideas that my kids would like, and the photo in this post caught my eye.
    You are having the same problem with the photo in this post as I am with photos in my posts. We are both using themes on the Genesis framework in WordPress. Do you have any idea why the pictures are being squeezed rather than re-sized? This just started happening on my site and I don’t know why.

    Thanks,
    Keith

    Reply
  48. Laurie says

    February 2, 2013 at 6:26 am

    I absolutely adore curry and cannot wait to make this! I could not find where you stated how many this serves. I am planning on making it for guests tomorrow and would like to know if I need to double or triple. Thanks!!!

    Reply
    • Dana says

      February 2, 2013 at 3:25 pm

      It serves 6 (or 4 with big appetites) I suggest doubling or tripling because the leftovers are divine or you can freeze some. ENJOY!

      Reply
  49. Cherina Clairmont says

    January 19, 2014 at 5:18 pm

    Made Thai Green Curry on a whim tonight. I had googled for paleo slow cooker and this showed up in a list of 30 options.

    Went to the store to grab a few extras and threw it together. I chopped and precooked my chicken- I’m always chicken about throwing raw chicken into a sauce base… I ended up doubling the green curry and using a whole jar of green curry paste. I threw in some sprouts and baby bok choy that I had on hand. Everything looks smells and tasts amazing. You really can go wrong with thai curry and canned coconut milk and veggies! Mmm! Thanks a bunch!

    Reply
  50. Tina says

    February 12, 2014 at 4:08 pm

    I have some lamb in the fridge I’d like to cook this week….how do you think it would be with this recipe?!?

    Reply
    • Sarah says

      February 12, 2014 at 6:33 pm

      I think it would be great but I love lamb, and I love curry so it sounds like a win win in my opinion. enjoy!

      Reply
  51. Karen says

    April 6, 2014 at 8:59 pm

    I tried this tonight, and was absolutely delicious. My husband is very picky and doesn’t like a lot of things. I added some broccoli just because I had some, and it sounded good, I also used boneless chicken thighs as it was what I had on hand. My husband had his over regular rice and I had cauliflower rice. This is recipe that I will definitely make again, so easy, and so good.

    Reply
  52. Celerion says

    July 9, 2014 at 7:37 am

    I don’t know if we get something different here in Europe. But all the ThaiKitchen products (except for the coconut milk) are useless to a Paleo eater. They contain normal and/or cane sugar.

    Reply
  53. Jessica says

    February 12, 2017 at 8:00 am

    I made this with the red curry and left out fish sauce because I couldn’t find a Whole 30 compliant brand… home run!! This was amazingggg!

    Reply
    • Sarah Fragoso says

      February 12, 2017 at 8:44 am

      So glad you enjoyed it!! OH, and for future reference, Red Boat Fish Sauce is spot on perfect and SO delicious – no sugar added or any other garbage. : )

      Reply

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Hangry Book

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  • 4 months ago by sarah_fragoso You might not know this about us but  @beethewellness  and I go wayyyyy back. Like way back. Back to the beginning of our amazing  @dasrobbwolf  days at  #norcalstrengthandconditioning  where we all trained together. :: We were a little happy family and went though SO SO SO much together and ohhhh the stories I could tell.... :: This is part of what made my interview with Adam & Vanessa so special, but also it was special because these two are putting such amazing content out into the world and it was an honor to be on their show!!! :: Be sure
  • 4 months ago by sarah_fragoso How stinking cool is THIS to walk into my favorite coffee shop in Chico -  @gratefulbeancoffee  - and see Hangry smack front and center on display! Look at this  @betterbydrbrooke  - I’m so grateful for local love and support and thank you to Grateful Bean for letting me spend countless hours sitting in your coffee shop finishing the final edits of this book! THANK YOU!! ::  #hangrybook   #hangryplan   #hangrybitchfix   #hangrybitchreset 
  • 4 months ago by sarah_fragoso My sweet Coby. 24 years old today - and wow, how did that even happen? :: You taught me a love I never knew was possible, and I am forever grateful for the special bond we share.... :: I’ll love you forever, I’ll like you for always, as long as I’m living, my baby you’ll be. ::  #myson   #oldestboy   #fragosoboys   #lovealways   #bionicles   #thomasthetankengine   #thruster   #legos   #firstson   #youandmeforever 
  • 3 months ago by sarah_fragoso It feels like there is a big, looming, heavy, darkness over all of us and I am afraid. :: This quote really made me think about my own vulnerability around the madness in our world. :: I feel like I need to step into the fire and help create ferocious change - and yet I am experiencing this equally deep and urgent need to run away and just disappear. As in I’ve been googling how to move to Southeast Asia. :: However, I have learned that when I feel this kind of fear, I know I need to lean into
  • 3 months ago by sarah_fragoso When you discover that even after 900,000 edits, cucumbers somehow didn’t make it on the list of foods to eat in Hangry - well it’s the biggest ‍♀️‍♀️‍♀️ moment ever. :: Because ya know,  @betterbydrbrooke  and I are obviously out to vilify the freakin’ cucumber. :: People. Please for the love of all, do not give up cucumbers! :: I personally would be very sad and very Hangry without them. They are easy and when sliced are the best little vessel to scoop up chicken, tuna or salmon salad and they are crunchy and cute and fun!!! :: So yes,
  • 3 months ago by sarah_fragoso Just sit. Sit with yourself. Turn away from all the noise. Find cold water to jump into. Hike until it hurts. Laugh. Cry. Dream. Feel. Be. Love. :: Because here’s the gosh darn freakin’ thing. All we have is right now. It’s all we’ve got. This moment. It might sound cliché, but it’s not. :: You see, the whole “all we have is right now” business - well it’s TRUTH, and we are often afraid and anxious and resistant to this truth - so we distract, and numb, and react ourselves away from this truth - but when you just
  • 3 months ago by sarah_fragoso I’m just gonna put this right here in case anyone else needs this reminder as much as I do today. :: I’m tired. Emotionally, physically, exhausted. Basically, I’m a done turkey. Burnt. Beyond saving. Blah blah yuckity over it and DONE. :: However, this is not who I am, it’s just where I am, it’s just what I’m experiencing right now. :: The hard part is accepting it, but I’m trying to be here with it and not rail against it because that just makes it alllllll worse. :: I’m just feeling it, allowing it, and yes, I cried myself
  • 2 months ago by sarah_fragoso They say that the best things in life are free. But nothing is ever really free. :: We have to pay with our time. Our attention. Our presence. We must let go of the habits that distract us from what is truly beautiful, which is all of it: the pain, the love, and the real rawness of life. :: Our payment for finally showing up is to face ourselves. To say openly and inwardly, “Oh hey, maybe part of what’s holding me back from experiencing life fully and from resting easy in a place of peace even when life is
  • 2 months ago by sarah_fragoso I’ve been wondering what I’m really supposed to be doing, I’ve been wondering if this body of mine can even can keep up with this crazy life of mine, I’ve been wondering if I need to stop and reconsider EVERYTHING, I’ve been wondering if I’m living as authentically as I can be, I’ve been wondering what the hell I am even doing, I’ve been wondering if I’m simply in a phase of learning and growing or if I’m just stuck in the mud, I’ve been wondering if this world is going to be ok, I’ve been wondering what’s in store
  • 2 weeks ago by sarah_fragoso Healing.... :: Sometimes you have to go backwards, like wayyyyy backwards - before you can go forward. :: Acceptance of this truth is the hardest part, but acceptance creates the necessary space for the healing to begin. :: Listen to episode 149 of  @sarahanddrbrookeshow  for an update on me and thank you to those who’ve reached out that have listened to the episode. ::  #imdoingsomuchbetter   #healing   #mycotoxins   #holygaucamole   #didntseethatcoming   #gratefulifigureditout   #onemomentatatime   #moldtoxicity   #nofreakingjoke 

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Sarah & Dr Brooke Show | Esther Blum On Real Life, Real Food & Real Fun

I was so sad to not be a part of this show, but join Dr. Brooke and Esther Blum, … [Read More...]

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Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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