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.