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Red Thai Curry Recipe For Your Paleo Diet | Natural Body Cafe

Red Thai Curry Recipe For Your Paleo Diet

Monday, December 04, 2017

PALEO – ‘Older or ancient, especially relating to the geological past” ~ The Oxford English Dictionary.

The Paleo principle has exploded in the last few years, fuelled by the Cross Fit phenomenon and the awesome health benefits gained from eating this way. Simply put, it is eating as our ancestors would have eaten. So we are talking sugars (apart from natural) grains, processed dairy etc. Going back to the fundamentals and basics of food and eating. I won’t go into it here as it’s a whole blog post on its own. That’s for another day. Onto this recipe as it’s a good one!

I’m not a big meat eater, however, I do have it once or twice a week as I feel it aids my autoimmune condition and helps my recovery from intense training sessions. I am not saying this is true for everyone, but it works for me. Also, Hubby is a carnivore through and through so I never hear him complain.


I am wary of shop bought sauces as they can contain ‘nasties’, therefore I make the curry pastes myself and it’s easy to do.

Red Thai Curry Paste Ingredients:

Will make 1 curry, serving 4

  • 2 Large dried Red chili peppers



  • 2 Chillis – Leave the seeds in if you like it hot!



  • 4 Garlic cloves



  • 3 Shallots



  • 1 Cube peeled ginger



  • 1 Lemongrass stalk (white part only, sliced)



  • 3 Corriander stems



  • ½ Lime zest, grated



  • 1 tsp Ground Cumin



  • 3 tbsp Olive Oil



  • Salt & Pepper to taste


  1. Place all ingredients in a blender. A Vitamix or similar is perfect. Just be sure to wash it thoroughly before using again.



  2. Be patient as ingredients such as the Lemongrass may take a while to break down. Just keep stirring as you go and, if needed, add a touch more Olive Oil.



  3. Store in the fridge in an airtight container or jar and it will last from 7 – 10 days.



  4. Once the paste is prepared, now you’re good to go with making the curry. You can use Chicken, Salmon, Prawns, or basically any kind of protein for this recipe. I even make a vegetarian version by using chunky sweet potato wedges or something similar to give this meal that satisfying consistency.

Red Thai Curry:

  • 4 Chicken breasts or thighs



  • 2 tsp Coconut Oil



  • 1 ½ can/600ml Full Fat Coconut Milk



  • 1 Cube chopped or grated ginger



  • 3 Shallots



  • 3 Garlic Cloves



  • 6 Broccoli flowers – cut into quarters



  • 2 Cups green beans – ends cut off



  • 2 Cups carrot & or sweet potato (depending on how sweet you would like it)



  • Salt & Pepper to taste


  1. Heat the Coconut Oil in a large pan with a lid until it’s liquid.



  2. Add the chicken to the pan until it’s golden brown on the outside. If using thighs, leave slightly longer to ensure that they’re golden, before you transfer to a plate.



  3. There should still be enough oil in the pan. If not add a tiny bit more, then add the chopped garlic, shallots and ginger. Let them simmer for a few minutes then add in the rest of the chopped vegetables.



  4. At this stage add in the Curry Paste a few teaspoons at a time, depending on how hot you made the paste.



  5. Stir the vegetables until the paste is spread evenly, then add the Coconut Milk.



  6. Once this is simmering, add the Chicken back to the pan and stir.



  7. I like to leave it at this point on a really low heat for about 20 minutes. This ensures the chicken is not only cooked through (especially if on the bone), but all the delicious juices have also gone into the sauce.



  8. Serve over rice, or naan bread if you’re not feeling particularly Paleo. If you want to stick to strictly Paleo, then Cauliflower Rice is a great alternative.




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