Thai Red Curry Nachos

30 minutes to assemble
5 minutes to bake
35 minutes total time
10 appetizer servings
30 minutes to assemble
5 minutes to bake
35 minutes total time
10 appetizer servings
If you like Thai food and nachos, then this Thai cousin of a favorite Mexican appetizer will be a fabulous treat. Creamy coconut curry sauce replaces taco sauce for a spicy and flavor-filled change.


  • 1 tablespoon oil
  • 1 lb ground turkey, chicken or pork
  • 1-1.75 oz box Red Curry Paste, divided
  • 1 tablespoon Fish Sauce
  • 1 bunch scallions (about 6) sliced, whites separated from green tops
  • 1-13.5 oz can Coconut Milk, divided
  • 1 tablespoon fresh squeezed lime juice
  • 2 teaspoons brown sugar
  • 1-13.5 oz package tortilla chips, plain or lime flavored
  • 1 green pepper, diced
  • 1 tomato, diced
  • 1-8 oz package of shredded cheddar or Mexican cheese
  • 1/4 cup chopped cilantro


  1. Preheat oven to 400°F.
  2. Heat oil in large skillet. Add ground meat, 1 tablespoon Curry, Fish Sauce and white parts of scallions. Stir fry until curry is dissolved.
  3. Add 1/2 cup of Coconut Milk. Stirring frequently, cook over a medium high heat until meat is done, and sauce is thickened. Remove meat mixture to plate.
  4. To the skillet (don't clean out) add 1 tablespoon of Curry and remaining Coconut Milk. Bring to a boil and add lime juice and sugar. Stirring frequently, cook until curry is dissolved and sauce is thickened.
  5. Line a cookie sheet or oven proof serving platter with chips.
  6. Top chips evenly with meat mixture, diced pepper, tomato, green parts of onions and coconut curry sauce.
  7. Sprinkle with cheese and bake until cheese melts, about 5 minutes.
  8. Sprinkle with cilantro and serve immediately. Your guests will be begging for more!

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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