Paleo Goodness: Green Curry

Green Curry


1 tablespoon coconut oil

3 tablespoons green curry paste

125ml chicken stock

250ml coconut cream

4 kaffir lime leaves, torn

500g chicken breast fillets, cut into chunks

400g sweet potato, cut into chunks

Handful of green beans

1 tablespoon lime juice

Handful fresh basil leaves

3 green chillies, deseeded and sliced


Peel and chop the sweet potato, boil until cooked through, drain and set aside. Trim the green beans, set aside

Over a high heat, melt the coconut oil in a large pan. Brown the chicken pieces, then set them aside. In the remaining oil, cook the paste for 2 or 3 minutes, stirring constantly.

Add the stock, coconut cream, and lime leaves, reduce the heat. Cook for 6-7 minutes. Add in the chicken and cook for another 6 or 7 minutes, stirring constantly.

Add in the remaining ingredients and cook for a few more minutes.

To serve, top with the basil leaves and the chilli to taste.

Delicious with cauliflower rice

Matt Boon
Matt Boon