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Thai Chicken Curry

This recipe is from the Paleo Mom, which is a great website.

A lot of food on the AIP diet lacks flavour so discovering this recipe was a delight!


Curry Paste

shallots finely chopped

9 cloves garlic, crushed

1 tsp fresh ginger or galangal

2 stalks lemon grass (white part only), chopped

lime zest 

2 tbsp lime juice

1 tsp salt

1 tsp shrimp paste

1 Tbsp fish sauce

⅓ cup chopped coriander stems

Curry Ingredients

2 tbsp coconut oil

Half of the green curry paste from above (I actually use it all as I like a strong flavour)

1 can full-fat coconut milk 

2 lbs boneless, skinless chicken thigh meat, chopped into 1-inch pieces

2 large carrots, sliced

½ head of broccoli,florets separated

1 lb bok choy, leaves separated and roughly chopped 

Bunch of chopped fresh coriander leaves


Make the curry paste by combining all the ingredients in a blender and blend into a smooth paste. You may need to add a little water.

  • Heat coconut oil over medium-high heat in a large saucepan

  • Add curry paste, cook for 2-3 minutes, stirring constantly, until curry paste has deepened in color slightly and become very fragrant.

  • Add ⅓ of the can of coconut milk.  Continue to cook curry paste for another 3-4 minutes, stirring constantly.

  • Add chicken and another ⅓ of the can coconut milk, cook, stirring occasionally, until chicken is fully cooked, about 10 minutes.

  • Add carrots, stirring occasionally, for 3 minutes.  Add bok choy and broccoli and cook for another  4-5 minutes, until all vegetables are cooked al dente.

  • Add the remaining coconut milk, stir in until it has warmed through.

  • Serve with cauliflower rice or brown basmati rice. Sprinkle with chopped coriander.

Thai Chicken Curry
Bone Broth

Bone broth can be made with most animal bones, including any time you roast a chicken or turkey. The more bones the better. Ask your butcher if they have any but try and use organic whenever you can.


1 leftover cooked chicken or turkey carcass or some chicken pieces

2 cloves garlic

1 onion cut in half

2 carrots snapped in half

2 sticks of celery snapped in half

1 bay leaf (and any other fresh herbs you may have)

1 tbsp apple cider vinegar

For an Asian taste try the following instead:

1 leftover cooked chicken or turkey carcass or some chicken pieces

5 cm piece fresh root ginger, peeled and thickly sliced

2 cloves garlic

5 fat spring onions, cut into short lengths (or use normal onion)

2 lemon grass stalks


Follow the same method as above.


  • If using a carcass, remove any meat from the chicken and keep for later.

  • Break the carcass into a few pieces and put in a pan with 2 litres of water.

  • If using chicken pieces put them into the same amount of water.

  • Add all remaining ingredients

  • Bring the water to the boil, remove any gunk from the top.

  • Reduce the heat and simmer gently for at least 90 minutes (for even better results put in a very low oven and cook gently overnight)

  • Strain the stock into a bowl.

  • Keep any meat from the chicken pieces and discard all the remaining items.

Bone Broth
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