A quick and easy recipe for nightshade-free AIP curry. This low-inflammatory curry is perfect for those who are sensitive to nightshades, as well as those who eat a whole food, paleo, or keto diet. Recipe includes a Low-FODMAP option.
Curry is a big, big deal in my life.
I make it frequently, eat it frequently, and get a kick out of experimenting with new flavors, easier methods, and seasonal produce.
Just take a dive into my Curry archives to see all sorts of seasonally-inspired curry options, both Thai and Indian, vegetarian and protein-packed!
While nothing beats a great authentic Thai curry, I have been meaning to develop nightshade-free AIP curry recipes for ages.
I had a reader request a nightshade-free version of the Instant Pot Chicken Tikka Masala I recently posted.
Indeed, I fully intend to deliver; however, I wanted to tap the curry first.
First things first. Let’s define both nightshades and AIP.
What are Nightshades?
Nightshades include tomatoes, potatoes, bell peppers, chilies (both fresh and dried into spices), and eggplant. They contain a compound called glycoalkaloids which make them tough on your stomach and GI, also causing organ and joint inflammation.
If you have an autoimmune disease or gut issues such as IBS or leaky gut, you may notice a sensitivity to nightshades.
Since those with autoimmune disease or gut problems already have a difficult time managing systemic inflammation, it is best to steer clear of nightshades to avoid any excess irritation or flares.
What is AIP?
AIP is the Autoimmune Protocol, which is a very strict low-inflammatory diet designed for those with severe autoimmune inflammatory symptoms.
Those with autoimmune diseases often find relief in consuming a very low-inflammatory diet. AIP eliminates grains, dairy, sugar, alcohol, legumes, nightshades, nuts, seeds, and coffee.
While I don’t have severe autoimmune symptoms, I do notice a sensitivity to nightshades, particularly potatoes and tomatoes.
For this reason, I reserve my nightshades for those instances that really count, which for me means one thing: Thai curry. I typically avoid all nightshades, save for the one or two evenings a month I go out for curry with friends.
How to Make Nightshade-Free AIP Curry:
Having had some readers request more AIP recipes, I figured it would make a ton of sense to take my favorite nightshade-full meal and make it nightshade-free.
What we have here is a curry recipe that contains no tomatoes, bell pepper, chilis, or cumin.
A typical curry includes a variety of fresh or dried chilis, cumin, and sometimes bell pepper.
We replace the nightshades with coconut aminos, some extra turmeric and ginger, fresh lime juice, and cinnamon.
Trust me, it is shocking how authentically curry-like this recipe tastes!
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If you make this AIP Curry, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
Nightshade-Free AIP Curry
- 1 15-ounce can full-fat coconut milk, see note*
- 2 Tbsp minced ginger
- 3 cloves garlic minced, optional**
- 2 large carrots peeled and sliced
- 1 large crown broccoli chopped into florets**
- 1 yellow squash chopped
- 1 large boneless skinless chicken breast
- 2 Tbsp coconut aminos
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt to taste
- 1 lime cut into wedges
- 1/2 cup fresh basil chopped for serving
- 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.