Thai Green Curry


  • 1 can (12oz) coconut milk (I used Thai Kitchen, because it’s the yummiest!)
  • 1/2 thai kitchen green curry paste (this isn’t 100% paleo, but I am not 100% paleo…)
  • 1 tsp oil to brown the garlic
  • 3 cloves garlic, pressed
  • 1 can (4oz) bamboo shoots
  • 1 can (4oz) water chestnuts
  • 1/2 cup sliced red pepper
  • 1/2 cup sliced green pepper
  • 1/2 cup sliced purple cabbage
  • 1/2 cup sliced carrots
  • handful of fresh cilantro
  • dash of salt
  • squish of lime
  • 2 cups protein of your choice – I used shrimp and cooked them in the sauce (which was pretty good!)
  • fresh cilantro & crushed cashews to garnish


I did this pretty simply:

  1. Prepare all your veggies
  2. Heat olive oil in a large saucepan
  3. Brown the garlic.
  4. Add all the other ingredients
  5. Simmer on low heat for about 15 minutes or until the veggies are soft and the protein is cooked through.
  6. Serve over your favorite “sauce absorber” – Because today was a rest day and I wanted to keep my carbs lower, I had this over a bowl of spaghetti squash (and it was awesome!). Had it been a lifting day I may have served it over a pile of sweet potatoes, or rice.



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