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Thai Curry

Thai Curry – This is a quick Thai curry recipe with layers of flavors using Red Curry Paste made from scratch.*


Thai Curry

  • Author: Tammie Duggar



1 Tbsp. Red Curry Paste

1 can Coconut Milk

1 Tbsp. Fish Sauce

1 Tbsp. Unsweetened Peanut Butter

1 Garlic clove, minced

1 tsp. Red Pepper Flakes

1 tsp. Dried Basil

2 Chicken Breasts (cut Into Thin Strips, Optional)

1 Red Pepper, cut into thin strips

1 Cup Asparagus, cut Into 2″ pieces

Zest and juice of 1 lime

Zest of 1 lemon

1 Tbsp. Fresh Mint Leaves, chopped


Prepare the Red Curry Paste*

In a frying pan over medium heat combine the red curry paste, coconut milk, fish sauce, peanut butter, garlic, red pepper flakes and dried basil. Heat to a simmer. Add the chicken and continue simmering on medium heat for 5 minutes.

Add in the prepared red pepper and asparagus and simmer 5 more minutes until veggies are tender crisp and chicken is thoroughly cooked.

Remove from heat and stir in the lime zest and juice, the lemon zest, and the mint leaves.; Serve immediately over brown rice, quinoa, rice or zucchini noodles.

*Get the Red Curry Paste recipe here. Make it ahead of time and store it in the freezer.

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