Thai Curry

Scale

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.

Find it online: https://www.duggarwellness.com/thai-curry/