Nightshade-Free AIP Curry
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
3 to 4 people
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Calories
418 kcal
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Course
Main Course
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Cuisine
Thai
Nightshade-Free AIP Curry
Description
This curry features an AIP-compliant sauce made with full-fat coconut milk, turmeric, ground cinnamon, and coconut aminos. Fresh minced ginger and optional garlic are sautéed to build a fragrant base before adding chopped carrots, broccoli florets, and yellow squash, which are cooked until just tender but still hold some bite.
Chicken breast is browned separately to reduce moisture, then combined with the vegetable and sauce mixture. The dish is brought to a boil, then gently simmered to meld flavors and ensure chicken is fully cooked. The final curry has a creamy texture without the use of nightshade spices or ingredients, and a gentle warmth from turmeric and cinnamon.
Serve this curry with lime wedges and fresh chopped basil to add brightness and herbal freshness at the table. It provides a nourishing meal suited to sensitive diets, balancing savory and mild spice notes without using tomatoes, chili peppers, or other nightshade elements.
By choosing coconut milk without additives, omitting garlic for low-FODMAP needs, or substituting soy sauce for coconut aminos if desired, the dish can be tailored to specific dietary requirements. Reducing or omitting carrots modifies carbohydrate content as preferred.
Ingredients
- 1 (15-oz) can coconut milk see note, full-fat
- 2 Tbsp ginger minced
- 3 cloves garlic minced, optional**
- 2 large carrot peeled and sliced
- 1 large broccoli crown chopped into florets**
- 1 yellow squash chopped
- 1 large chicken breast boneless, skinless
- 2 Tbsp coconut aminos ***
- 1 tsp Turmeric ground
- 1/2 tsp ground cinnamon
- 1/2 tsp salt to taste, sea salt
- 1 lime cut into wedges
- 1/2 cup basil chopped for serving, fresh
Instructions
- Pour 1/4 cup of the coconut milk into a large skillet and heat to medium. Add the ginger and garlic, and cook until fragrant, about 2 to 3 minutes.
- Add the carrots and broccoli and cover. Cook, stirring occasionally, until veggies have softened but are still al dente, about 3 minutes.
- Heat a small amount of coconut oil or avocado oil in a separate skillet over medium heat. Add the chopped chicken. Brown the chicken, stirring occasionally, until a great deal of liquid comes out, about 5 minutes. You don't need to cook the chicken all the way through - you're simply cooking out the liquid. Strain the liquid from the chicken, then add the chicken to the skillet with the vegetables.
- Add the remaining ingredients (including the rest of the coconut milk) except for the lime wedges and basil to the skillet with the vegetables and chicken. Stir well and bring to a full boil, then reduce the heat to a simmer and cover. Cook 15 minutes, then uncover and continue cooking another 8 to 10 minutes, until curry has thickened and chicken is cooked through.
- Taste curry for flavor and add sea salt to taste. Serve with choice of cauliflower rice or other riced vegetables or regular rice. Garnish with lime wedges and basil.
Notes
- Use full-fat coconut milk without added gums or emulsifiers to maintain AIP compliance.
- Omit garlic and substitute broccolini for broccoli to make this recipe low-FODMAP.
- For keto variations, replace coconut aminos with soy sauce and reduce or omit carrots.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4 people
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 418kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 31g | 62% |
| Fat | 22g | 34% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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