top of page

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.

43 views0 comments

Recent Posts

See All


bottom of page