Nightshade-Free AIP Green Curry with sockeye salmon and vegetables is a low-inflammatory meal, suitable for those who follow the Autoimmune Protocol Diet, paleo, keto, Low-FODMAP, and/or Whole30. This easy recipe takes just over 30 minutes to make!
If you try to keep your inflammation under control by eating a low-inflammatory or Autoimmune Protocol (AIP) diet, or if you simply like to play around with flavors, this recipe is for you!
I posted a Nightshade-Free AIP Curry several months ago, which includes chicken and is more of a yellow curry approach; however, this time around, we’re going green, AIP style!
Why Make AIP Nightshade-Free Curry?
Some people are sensitive to nightshades (bell peppers, chilies, eggplant, tomatoes, and potatoes), as they can cause inflammation and/or irritate the digestive system and cause an autoimmune flair.
Those undergoing a thyroid or gut-healing protocol may eliminate nightshades for a certain period to calm systemic inflammation.
If you find yourself feeling lethargic, depressed, bloated and gassy and/or experience diarrhea or constipation after consuming spicy food or food high in nightshades (like tomato-based pasta sauce or mashed potatoes, etc), you may be sensitive to nightshades.
Like many foods, most people have a threshold of what their body will tolerate, and past a certain point will notice a reaction (such as digestive issues and/or joint pain).
The great news is, you can still make an ultra satisfying dish that tastes similar to curry without all the nightshades. Not only is this a low-inflammatory meal, it’s an anti-inflammatory meal, AND has immunity boosting properties!
A typical Thai curry includes a variety of chilies (nightshades), cumin, coriander, peanuts, sesame oil, and/or more ingredients that you are meant to avoid when eating a low-inflammatory AIP diet.
How to Make Curry Without Nightshades:
When I make a low-inflammatory curry recipe, I omit all chilis and most of the typical spices. I use other ingredients that are big on flavor to mimic the spice and tang. Fresh basil and ginger, ground turmeric, and lime or lemon juice are my go-to replacements for the chilies and spices.
I simply add coconut milk to a blender with fresh ginger and basil to make a “green curry” sauce. I use this sauce to stew vegetables and my animal protein of choice for a mega flavorful faux curry situation.
Let’s dive in!
How to Make AIP Green Curry:
Add the coconut milk, ginger, basil, ground turmeric and lime juice to a blender and blend until smooth.
Pour the sauce into a large skillet or pot and heat to medium-high. Add the vegetables and return to a boil. Cook 2 to 3 minutes, until vegetables begin to soften.
Make space in the skillet for the salmon fillets and place salmon in the skillet. Cover and cook 15 to 20 minutes, until salmon is cooked through and vegetables have reached desired doneness.
Note that I have photographed the curry with brown rice – in order to keep the dish completely AIP, serve with cauliflower rice or side dish of choice. Grains are not considered to be AIP-friendly as they can cause inflammation, but I find I do fine with rice.
What Type of Coconut Milk Should I Use?
While pure coconut milk is considered to be AIP-compliant, most brands of canned coconut milk include emulsifiers and/or gums. Both emulsifiers and gums can cause an autoimmune response, making them not acceptable on an AIP diet.
I use Native Forest Coconut Milk Simple, which is exactly as it sounds – straight coconut milk without any additives. You can purchase this brand online, or find it at some natural food stores (my local Whole Foods carries it).
Can I Make This With Chicken?:
If you’re wanting to make AIP Green Curry with chicken instead of salmon, no big deal!
Simply chop up two raw boneless skinless chicken breasts and follow all of the same instructions in the recipe, simply replacing the salmon with the chopped chicken breasts!
The cook time will be the same – just make sure you’re cooking for 15 to 20 minutes at a boil and you’re good to go! Before eating, cut into one of the pieces of chicken to be sure it is entirely cooked through.
- If you don’t follow a Low-FODMAP diet, add ½ yellow onion and 4 cloves garlic
- If you don’t follow an AIP diet, add 1 to 2 tablespoons green curry paste or red curry paste and/or ½ a red or green bell pepper if desired.
- Add 1 to 2 teaspoons of fresh grated turmeric for an even more powerful anti-inflammatory boost!
- Use any of your favorite vegetables, such as cauliflower, brussels sprouts, bok choy, parsnips, turnips, etc.
- Use any animal protein you would like. Chicken, pork, beef, shrimp, white fish, etc work marvelously!
You May Also Love:
Check out my extensive curry archive for more curry recipes! Here are some of my personal favorites –
- Basil Coconut Ground Beef Skillet with Rice and Vegetables
- One-Skillet Ground Turkey Thai Curry with Rice
- 30-Minute Thai Red Curry with Fish
- AIP Salmon Curry
- 30-Minute Summer Vegetable Red Curry
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- 2 (15-ounce) cans full-fat coconut milk
- 2 cups fresh basil, loosely packed
- 1 (2-inch) nub fresh ginger, peeled
- 2 Tbsp lime juice
- 1/2 tsp ground turmeric
- 2 large carrots, peeled and chopped
- 1 bunch broccolini
- 1 yellow squash, chopped
- 1 lb sockeye salmon, cut into 4-5 fillets
- Add the coconut milk, ginger, basil, ground turmeric and lime juice to a blender and blend until smooth.
- Pour the sauce into a large skillet or pot and heat to medium-high. Add the vegetables and return to a boil. Cook 2 to 3 minutes, until vegetables begin to soften.
- Make space in the skillet for the salmon fillets and place salmon in the skillet. Cover and cook 15 to 20 minutes, until salmon is cooked through and vegetables have reached desired doneness.
- Serve with cauliflower rice or side dish of choice.
Nutrition InformationYield 5 Serving Size 1 serving
Amount Per Serving Calories 574Total Fat 41gUnsaturated Fat 0gCarbohydrates 9gFiber 2gSugar 7gProtein 31g