Thai Red Curry

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings


  • 2 tablespoons olive oil
  • 12 boneless skinless chicken thighs cut into 1 inch cubes
  • 1/4 cup red curry paste
  • 1 cup unsweetened coconut milk
  • 1 cup low sodium chicken broth
  • 1 medium butternut squash peeled and cut into 1 inch cubes
  • Sea salt and freshly ground black pepper to taste
  • 1/2 cup chopped fresh cilantro
  • 1 lime cut into wedges


  • In a large slow cooker, add the first 7 ingredients (olive oil through pepper) cook on low for 8 hours until chicken is cooked through.
  • Serve with cilantro and lime.


SERVING SUGGESTION: Steamed broccoli and brown rice.
VEGETARIAN: Use canned white beans instead of chicken thighs and adjust cook time as needed. Use vegetable broth instead of chicken broth.
GLUTEN FREE: Make sure broth and curry paste are gluten free.
NUTRITION: 252 Calories; 11g Fat (36.1% calories from fat); 6g Protein; 38g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 402mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat.
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