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Red Thai Chicken Curry

A simple Thai curry that is gluten free, dairy free, paleo and keto friendly!


8 boneless skinless chicken thighs

1 jar (4 oz) Thai Kitchen Red Curry Paste

1 can (400 ml) coconut milk

750 g bag frozen mixed broccoli and cauliflower

1 tbsp sugar (optional)

1 tbsp lime juice or to taste

Fresh cilantro to serve (optional)


1. Place the chicken thighs, curry paste, coconut milk, broccoli and cauliflower in a slow cooker, set to high and let cook 4 hours.

2. Turn off the slow cooker and stir in the sugar and lime juice.

3. Serve over rice or cauliflower rice and garnish with chopped cilantro.

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