Thai Curry – This is a quick Thai curry recipe with layers of flavors using Red Curry Paste made from scratch.*
Thai Curry
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: Serves 4 1x
Scale
Ingredients
1 Tablespoon Red Curry Paste*
1 (13 oz can) Coconut Milk
1 Tablespoon Fish Sauce
1 Tablespoon Unsweetened Peanut Butter
1 clove Garlic (minced)
1/4 Teaspoon Red Pepper Flakes
1/2 Teaspoon Dried Basil
2 Chicken Breasts (cut Into Thin Strips, Optional)
1 Red Pepper (cut Into Thin Strips)
1 Cup Asparagus (cut Into 2″ Pieces)
1 Lime (zest And Juice)
1 Lemon (zest)
1 Tablespoon Fresh Mint Leaves (chopped)
Instructions
- 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, 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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