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Thai Curry



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)


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