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