Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Another beautiful mild curry, with all the flavours from Thailand.

Serves: 4

Prep time: 10 mins

Cooking time: 30 mins


  • 1kg chicken breasts, cut into. bite size pieces
  • 2 tbsp coconut oil
  • 2 medium zucchini, cut into bite size strips
  • 1 red capsicum, cut into bits size pieces, seeds removed
  • 6 green onions, sliced thickly
  • 2 tsp ginger, grated
  • 2 cloves garlic, minced
  • 1/4 cup red curry paste
  • 1 can coconut cream (or milk)
  • pink salt and black pepper


  • In large pan on stovetop, heat half the coconut oil until hot, add chicken pieces and stir until cooked through.
  • Transfer to a plate and set aside.
  • In same pan, heat remaining coconut oil and add vegetables. Cook stirring until crispy but browning.
  • Add garlic, ginger, salt and pepper and cook 1 minute until fragrant.
  • Add red curry paste and stir in, then add coconut cream and cook several minutes while stirring.
  • Serve with cauliflower rice or creamy mashed cauliflower


Keep in mind that the chilli in the red curry paste has disaccharides, but the vegetables in the dish do not.


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