Paleo Thai Curry

  • Paleo, Gluten Free, Dairy Free Paleo, Gluten Free, Dairy Free
  • Serves 2 Serves 2
  • 20 minutes20 minutes


  1. 1 Tbsp coconut oil
  2. 1 Tbp finely grated fresh ginger
  3. 2 cloves garlic, minced
  4. 1 cup coconut milk
  5. 2-3 Tbsp of Thai Kitchen Red Curry paste
  6. ½ bunch of cilantro, chopped
  7. 2 stalks of lemongrass, halved lengthwise, woody leaves removed
  8. 1 cup water
  9. the zest and juice of 2 limes
  10. 1 block of organic tofu or 2 chicken breasts
  11. 1 red bell pepper, sliced 
  12. 3 carrots, sliced 
  13. 1 head of broccoli, chopped into florets
  14. 3 green onions, thinly sliced


1. In a large pot, heat the oil and add ginger and garlic. Cook for 5 minutes.

2. Open one can of coconut milk and add to pan. Stir in the curry paste until full mixed.

3. Add cilantro, lemongrass and one cup of water. Let that simmer.

4. If using chicken, cook it in a separate pan just until it's no longer pink on the outside.

5. Add chicken or tofu to the pot along with lime juice, zest, red pepper, carrots, broccoli and green onion. Cover and let simmer for 18-20 minutes.

6. Serve with rice for the non-paleo but still gluten free version!



Nutritional Value

Kcal: 334

Protein (g): 24.4

Fat (g): 14.4

Carbohydrates (g): 27.4

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Paleo Thai Curry