Whole30-Day 3 with Thai Green Curry


Day three started very happy. I was extremely positive. Before getting out of the bed I read about some awesome whole30 stories and was totally inspired. The Day went well with no real challenges. Highlight of the day was the Green Curry. Dinner was a simple salad with some balsamic vinaigrette.


-One Boiled Egg

-Two Slices of Pineapple


-A bowl of the Thai curry


-Basic Salad with fried Egg



-Roasted Cashews

-Coffee with Almond Milk


I found some Thai basil the other day in the super market. Usually I am not finicky about basil. I use whichever basil I find in whatever! But this basil worked wonders with the curry. This basil has purple stems and smaller leaves. It also stays for a little longer than the regular basil. Thai green curry can be adjusted to be whole30 approved. This isn’t a traditional Thai curry but a fast and furious convenient version of it. The purists might be offended by this so we can name it something else: D But its green, coconutty lemon grassy, basily curry..: D

But let me tell you this…it’s infinitely more delicious than the synthetic versions you get in fast food joints. There are 6 ingredients which are the key here-Coconut Milk, Basil (Thai or otherwise), Green Chilies, Lemon Grass, Kaffir Lime Leaves (substitute with lemon rind), Galangal (Substitute with ginger). It’s not easy to find these ingredients in usual grocery stores so you have to prepare in advance or like me substitute the key elements to make it when the fancy strikes!! The 4 ingredients which are not negotiable are coconut milk, Green chilies, Basil and lemon grass. Everything else can be substituted. OR you can just buy the paste and add it to the coconut milk.







Whole30-Day 3 with Thai Green Curry

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  • For the Paste
  • -Basil Leaves-1/2 cup
  • -Chilies-2-3
  • -Galangal-1/2 inch (substitute with equal amount of ginger)
  • -Lemon Grass-2 stalks
  • -Kaffir Leaves (substitute with rind of one lemon)
  • Curry
  • -1 tsp oil
  • -Cherry Tomatoes-8-cut into half
  • -Mushrooms-10-cut into half
  • -Carrots-2-diced diagonally
  • -Spring onions-1/2 cup
  • -Coconut Milk -200ml
  • -Chicken Breast-Sliced thin
  • -Salt to taste
  1. Add all the ingredients for the paste along with little water in a processor to make a fine paste. Keep this covered as it has a tendency to oxidize and change color.
  2. In a pan heat the oil. Add the chicken and cook for about 2 minutes or till they are very lightly brown .Let them be slightly under cooked at this stage as they will cook in the curry later.
  3. Remove the chicken and all the vegetables. Sauté on medium flame for few minutes. Any vegetables can be used for this curry. Chicken can be skipped for a vegetarian version.
  4. Add coconut milk and the paste. Season with salt. Add the chicken.
  5. Bring the curry to boil.
  6. Serve hot with rice OR if you are on the whole30 diet eat it as it is!

Whole30 quote “it’s not hard.dont you dare tell us this is hard.Quitting heroin is hard..Beating cancer is hard..Drinking your coffee black .IS .NOT.HARD”

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