Thai Curry

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

Print Recipe

Thai Curry

  • Author: Tammie Duggar
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: Serves 4 1x



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)


  • 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Leave A Response

Recipe rating

* Denotes Required Field