Green Curry

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This past May I had the incredible opportunity to host a brunch at Mission: Heirloom, the world’s first restaurant that caters to those of us on the Autoimmune Protocol (can you believe it?!). While there are a few places you can grab an AIP-compliant meal, Mission Heirloom is the first to actually build their meals using an AIP foundation, so most of their menu caters to us allergen-free folk.

What they are doing is absolutely revolutionary in the world of real food, and I hope that more restaurants and cafes take note! If you happen to live in the Bay Area, they sell an assortment of Paleo and AIP goods, including some of my recipes in their jarred food section. You can grab some Nomato Sauce and Dandelion Pesto for later!

Back to the recipe — I had a chance to spend some time in their test kitchen developing this recipe especially for the brunch. We served it on top of celeriac and bone broth pureé, purple sweet potatoes, and chicken, topped with a super crunchy plantain waffle (props to Natasha for making the waffles day-of!). It was a huge hit, and I decided to go home and figure out what I did so that you blog readers could get some benefit as well.

This is a great all-purpose sauce to have on hand to incorporate into meals during the week. Eat with roasted chicken, baked fish, or thin it to make a curry soup with some bone broth. I’ve even thinned it with olive oil to make it into a salad dressing!

A couple notes — If you can’t get your hands on fresh turmeric, substitute with 2 teaspoons of the dried variety (and in both cases, be warned that turmeric will stain everything yellow!). For those of you avoiding FODMAPs, it is possible to make this without garlic and onions like I did for the event. I’d just double the ginger for a little more kick.

5.0 from 5 reviews
Green Curry
Prep time
Cook time
Total time
Serves: 2½ cups
  • 2 tbsp coconut oil
  • ½ large yellow onion, chopped
  • 3-4 stalks lemongrass, exterior removed and chopped (about ¼ cup)
  • 1½ tbsp minced fresh ginger
  • 1½ tbsp minced fresh turmeric
  • 3 cloves garlic, minced
  • 1 bunch cilantro, ⅔ cup including stem ends roughly chopped and the tops reserved
  • 1 can coconut milk (either thickener-free or homemade)
  • ½ tsp sea salt
  • 2 limes, juiced
  1. Heat the coconut oil in the bottom of a skillet or heavy-bottomed pot on medium-high heat. When the fat has melted and the pan is hot, add the onions and sauté for 7 minutes, until translucent, stirring occasionally.
  2. Add the lemongrass, ginger, turmeric, garlic, and cilantro (2/3 of the bunch including the stem ends) to the pan and cook for 3 minutes, stirring.
  3. Add the coconut milk and sea salt, turn down to a simmer, and cook for 10 minutes.
  4. Turn off the heat and set aside for a few minutes to cool.
  5. When the mixture is cool enough to handle, add the lime juice and transfer to a blender. Blend on high until well incorporated, for 60 seconds or so.
  6. Add salt to taste and serve with protein of your choice garnished with remaining cilantro leaves.
Keeps a week in the refrigerator and freezes well!


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Jennifer says

    Made this yesterday and it has become an instant favorite!

  • Rami @ Tasteaholics says

    I love anything indian so this looks like I’ll be making it haha! Beautiful pictures btw

  • Julie says

    I was at the Mission Heirloom event and have been waiting for this recipe ever since! I do (used to, I guess) a lot of Thai cooking and have been craving curry since being AIP for the last year. Thanks for posting this recipe.

  • Vicki says

    Can you create a stir-fry recipe to use with this, as you did with the delicious coconut basil pesto in the cookbook (the chicken with broccolini)? It would be so helpful in giving newbies ideas about how to use this wonderful-looking sauce.. I want to have it as part of a meal.

  • […] Kale Pesto, Greek Tzatziki , Green Curry Sauce, Hummus , Olive Oil + Lemon Juice or Balsamic […]

  • Jenny says

    This was so delicious. Thank you Mickey. Such a treat to have curry on the AIP. A much more complex flavour than I expected (and my non-AIP friends agreed). x

    • Mickey Trescott says

      Thanks for the feedback, happy everyone liked it!

  • Natalie says

    It looks like I’m allergic to citrus. What can I use instead of lime? I am at a loss. It just won’t taste right w/o it, I don’t think.

    • Mickey Trescott says

      Hi Natalie! You can sub apple cider vinegar and it should give it the acidity it needs!

  • Yvonne Lew says

    Unable to get hold of fresh Turmeric can I used dried from the jar?

    • Mickey Trescott says

      Yes, just use 1/2 the amount as dried is more potent.

  • Jessica Nokes says

    How necessary is the onion? It’s really difficult to find low fructose AIP recipes.

    • Mickey Trescott says

      Hi Jessica, you can substitute celery if you’d like.

  • Meagan Faeth says

    Is dried turmeric the same as turmeric powder?

  • Monique says

    Made this today. I added broccoli, zucchini, snap peas and prawns. I was fantastic! It’s a lot of sauce so I’m keeping it for at least another meal. Thanks for this wonderful recipe. It definitely is a keeper.

    • Mickey Trescott says

      Monique – so happy you enjoyed it!

  • Sandi Verfurth says

    Hi! I love all of your recipes. They are delicious and healing. However, I am extremely intolerant to coconut. Can anyone recommend a good substitute? I cannot have almonds either, which I know is not ok on the elimination diet. Any suggestions would be appreciated!

    • Mickey Trescott says

      Hi Sandi! We have many coconut-free recipes in our archives. I’d say about 85% of them are already coconut-free, but I recommend using an alternate solid cooking fat for coconut oil (like duck fat or tallow), and a thinned root vegetable puree instead of coconut milk to thicken soups and stews. Hope it helps!

      • Amy Glogg says

        You mention a root vegetable puree as a replacement for cream, do you have a recipe for that? Thanks!

        • Mickey Trescott says

          Hi Amy! No, I don’t have a specific recipe as it will be different depending on the root vegetable you use (sweet potato, parsnip, etc.). I would start with a cup or so of warm broth and add maybe 1/4 cup root vegetable and then adding until desired consistency is reached. Hope it helps!

  • Steve says

    This recipe was surprisingly flavorful and an instant favorite for my wife and I. Will be making again, possibly weekly!

  • Bethany says

    This is seriously the BEST curry ever. Omg. Thank you!

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