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.