Tag Archives: curry

Thai Green Curry Paleo Sheet Pan Chicken & Vegetables

Healthy, Whole30 dinner has never been easier with these Thai Green Curry Paleo Sheet Pan Chicken & Vegetables. So simple to make and clean up is a breeze!

Thai Green Curry Paleo Sheet Pan Chicken and Vegetables

Sheet pan dinners… Let’s file this under: things I wish I had known about waaaay earlier. When it comes to cooking, I’m all about making simple and easy recipes and bonus if they create very little dishes to do afterwards. So when I learned about sheet pan meals, I instantly had to join in on this cooking trend.

Thai Green Curry Paleo Sheet Pan Chicken & Vegetables Recipe

There’s nothing I don’t love about throwing a bunch of things in one pan and roasting the heck out of them to have a complete meal ready to eat. And I’m sure my husband, the dishwasher of the house, do not mind it either. While simple to make, these Thai Green Curry Paleo Sheet Pan Chicken & Vegetables pack a ton of flavor and they are delicious as leftovers as well.

Thai Green Curry Paleo Sheet Pan Chicken and Vegetables

Switch Up the Veggies!

I used some of my favorite vegetables, but you can switch them up with whatever you have on hand. I think cauliflower, potatoes, broccoli, asparagus, and brussels sprouts are some other great options for this recipe.

If you are looking for a easy dinner to cook up that’s healthy, easy, and Whole30-compliant, these Thai Green Curry Paleo Sheet Pan Chicken & Vegetables are a delicious option you can add do your weekly rotation. I also love how customizable this dish is with whatever veggies or cut of chicken you have on hand. Hope you enjoy this yummy recipe as much as we did!

Thai Green Curry Paleo Sheet Pan Chicken and VegetablesThai Green Curry Paleo Sheet Pan Chicken and Vegetables

Thai Green Curry Paleo Sheet Pan Chicken and Vegetables

Course: Main Course
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 509 kcal
Author: Jean Choi

Healthy, Whole30 dinner has never been easier with these Thai Green Curry Paleo Sheet Pan Chicken & Vegetables. So simple to make and clean up is a breeze!

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Ingredients

  • 1.5-2 lb chicken I recommend thighs or drumsticks
  • Sea salt to taste
  • 1 lb sweet potatoes (about 2 medium) cubed
  • 1 lb green beans
  • 1 red onion sliced
  • Optional: Fresh basil or cilantro, chopped for garnish

Thai Green Curry Sauce

Instructions

  1. Preheat oven to 450 degrees F, and grease a baking sheet or line it with parchment paper. 

  2. Sprinkle the chicken with sea salt evenly.

  3. Whisk together all the ingredients for the Thai Green Curry Sauce.

  4. In a large bowl, combine chicken, sweet potatoes, green beans, and onion. Pour in the Thai Green Curry Sauce and toss until well combined.

  5. Transfer the sauce coated chicken and vegetables to the baking sheet and lay them out in an even layer.

  6. Bake for 40-45 minutes, turning the the pan half way through, until the sweet potatoes are soft and the chicken is cooked through. 

Nutrition Facts
Thai Green Curry Paleo Sheet Pan Chicken and Vegetables
Amount Per Serving (1 serving)
Calories 509 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 6g 30%
Cholesterol 86mg 29%
Sodium 1028mg 43%
Potassium 915mg 26%
Total Carbohydrates 36g 12%
Dietary Fiber 7g 28%
Sugars 10g
Protein 26g 52%
Vitamin A 364.3%
Vitamin C 26.4%
Calcium 11.3%
Iron 17.9%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Grilled Lemon Curry Shrimp Skewers

Get your grill ready because you’ll want to try these Grilled Lemon Curry Shrimp Skewers. They are easy to make, Whole30-friendly, and so so delicious!

Paleo Lemon Curry Shrimp Skewers

I’m so excited to share this recipe because I love it so much that I actually made it twice this week. Shrimp is one of those things I tend to forget about and then when I do remember to cook them, I can’t get over how delicious they are. Especially when paired with some delicious spices and flavors, it really can’t be beat.

This recipe started out with me just putting random ingredients together that I had in the kitchen to make the marinade. This is how some of my best recipes start sometimes. Nothing planned, just organically coming together from me experimenting with whatever available ingredients I have. It’s just the best feeling when it turns out as amazing as these Lemon Curry Shrimp Skewers.

Paleo Lemon Curry Shrimp Skewers

Paleo Lemon Curry Shrimp Skewers

What is it about food on stick that makes them so much more tastier? These Lemon Curry Shrimp Skewers are the best cooked on the grill, but you can still enjoy them if you don’t have one. Just broil them for the same amount of time, or you can just pan fry them without putting them on skewers. Although, if you are like me, that’s definitely not as fun to eat!

Paleo Lemon Curry Shrimp SkewersPaleo Lemon Curry Shrimp Skewers

Paleo Lemon Curry Shrimp Skewers

Grilled Lemon Curry Shrimp Skewers

Course: Appetizer, Main Course
Cuisine: Thai
Prep Time: 35 minutes
Cook Time: 4 minutes
Total Time: 39 minutes
Servings: 4 servings
Author: Jean Choi

Get your grill ready because you'll want to try these Grilled Lemon Curry Shrimp Skewers. They are easy to make, Whole30-friendly, and so so delicious!

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Ingredients

  • 1 lb raw shrimp peeled and deveined
  • Fresh basil or cilantro for garnish
  • Metal or bamboo skewers

Marinade

Instructions

  1. Pat the shrimp dry with a paper towel and place in a plastic ziplock bag.
  2. In a bowl, whisk together all the ingredients for the marinade.
  3. Pour the marinade in the bag with the shrimp and toss to coat.
  4. Place the shrimp in the refrigerator and marinate for 30 minutes - 3 hours.
  5. If using bamboo skewers, soak in water 30 minutes before cooking.
  6. Heat the grill to high.
  7. Remove the shrimp from the marinade and thread on to the skewers.
  8. Grill for 2 minutes on each side, or until cooked through.
  9. Sprinkle with lemon juice and garnish with basil or cilantro before serving.

Recipe Notes

Don't have a grill? You can broil or pan fry these shrimp for the same amount of time!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Coconut Chicken Curry (Instant Pot or Slow Cooker)

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Ughhh, is everyone feeling off today because of Daylight Savings? Why does that exist? I had such a hard time waking up this morning and now I feel a bit disoriented. At least the sun won’t set until after dinner, which is always a good thing for a food blogger like me. Natural light > artificial light when it comes to food photography.

Enough complaining, Jean. It’s time to share a fan-freakin-tastic recipe: coconut chicken curry! There was a time when I wouldn’t even want to attempt Indian cooking because it just seemed complicated and difficult in my head. Maybe it was all the spices they use, but I was just a tad intimidated. It wasn’t until recently that I started regularly cooking curry at home, and I have become obsessed.

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Maybe it’s just me, but there’s a huge sense of accomplishment and satisfaction when I’m able to recreate my favorite dish from a restaurant at home. And with a slow cooker or Instant Pot, it’s EXTRA easy, and this coconut chicken curry came together with minimal effort.

I made a giant batch and I’ve been eating the leftover for lunch for the past 3 days and I’m still not sick of it. C isn’t a huge fan of Indian food, but even he said that the flavors were spot on. So ya gotta try it out!

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

If you are on a sugar detox, feel free to just eat the curry alone or eat it with cauliflower rice. I love regular ol’ white rice and I feel really great on it so I will always choose that. Whatever you do, I hope you enjoy this coconut chicken curry as much as I did! I know I’ll be making curry at home way more often now that I know how easy it is.

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Coconut Chicken Curry (Instant Pot or Slow Cooker)

Author: Jean Choi
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Ingredients

  • 1 can full-fat coconut milk
  • 3/4 cup bone broth or chicken broth
  • 5 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tsp cracked black pepper
  • 1 large onion, diced
  • 2 red bell peppers, thinly sliced
  • 3 carrots, chopped
  • 1 1/2 cup chopped green beans
  • 2 garlic cloves, minced
  • 1/2 inch fresh ginger, minced
  • 1 1/2 lb chicken breast of thighs
  • Juice from 1/2 lime
  • Optional: Chopped basil

Instructions

  1. Place coconut milk, bone broth, curry paste, fish sauce, and black pepper in the Instant Pot or slow cooker, and whisk together.
  2. Add onion, bell peppers, carrots, green beans, garlic, ginger, and chicken. Stir everything together.

Instant Pot

  1. Close the lid and set it to "Poultry" for 10 minutes.
  2. Once the Instant Pot beeps to finish, wait about 15 minutes until it releases pressure naturally.
  3. Take out the chicken and shred it. Add it back in the pot and mix it in.
  4. Top with lime juice and basil, and serve with white rice or cauliflower rice.

Slow Cooker

  1. Cook on high for 4 hours.
  2. Take out the chicken and shred it. Add it back in the pot and mix it in.
  3. Top with lime juice and basil, and serve with white rice or cauliflower rice.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.