Creamy Thai Nachos

Pat Duran


This recipe was given to me by Irene MacCombe- a play on a recipe she got when her husband was stationed in Japan-it was served over rice- but here she serves it over chips for an appetizer.


★★★★★ 2 votes

4-6 servings
25 Min
5 Min
Stove Top


  • 1 Tbsp
    vegetable or canola oil
  • 1 lb
    ground turkey, chicken or pork
  • 1 3/4 oz
    box red curry paste, divided
  • 1 Tbsp
    fish sauce
  • 1 bunch
    scallions(6 or so), sliced white and green - but keep separated
  • 13 1/2 oz
    can coconut milk, divided
  • 1 Tbsp
    fresh squeezed lime juice
  • 2 tsp
    brown sugar
  • 13 1/2 oz
    bag tortilla chips, plain or lime flavored
  • 1 medium
    green bell pepper, diced
  • 1 medium
    ripe tomato, diced
  • 8 oz
    pkg. shredded cheddar or mexican cheese
  • 1/4 c
    chopped cilantro

How to Make Creamy Thai Nachos


  1. Preheat the oven to 400^. Heat the oil in a large heavy skillet then add the ground meat, 1 Tablespoon of the curry, fish sauce and scallions.
    Stir fry until curry is dissolved.
  2. Add 1/2 cup of the coconut milk, stirring mixture frequently, cook over medium high heat until meat is done, and sauce is thickened. Remove meat mixture to a plate. Set aside
  3. To the same skillet(do not clean out), add 1 Tablespoon of curry and remaining coconut milk. Bring mixture to a boil and add the lime juice and sugar;stirring frequently, cook until curry is dissolved and sauce is thickened.
  4. Line a cookie sheet or oven proof serving platter with the chips.
    Top chips evenly with the meat mixture, diced bell pepper, tomato, green parts of the scallions and coconut curry sauce. Sprinkle with cheese and bake until cheese melts, about 5 minutes.
    Sprinkle with cilantro and serve immediately.

Printable Recipe Card

About Creamy Thai Nachos

Main Ingredient: Pork
Regional Style: Asian
Other Tag: Quick & Easy

Show 3 Comments & Reviews

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