Name: Thai Chicken Curry in Coconut Milk recipe
Ingredients: 1 tablespoon vegetable oil;1 teaspoon curry paste;1 ¼ pounds skinless, boneless chicken breast meat - cut into strips;1 onion, coarsely chopped;1 red bell pepper, cut into strips;1 tablespoon grated lemon zest;1 cup light coconut milk;1 tablespoon fish sauce;1 tablespoon fresh lemon juice;⅓ cup chopped fresh cilantro

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Ingredients

1 tablespoon vegetable oil 1 teaspoon curry paste 1 ¼ pounds skinless, boneless chicken breast meat - cut into strips 1 onion, coarsely chopped 1 red bell pepper, cut into strips 1 tablespoon grated lemon zest 1 cup light coconut milk 1 tablespoon fish sauce 1 tablespoon fresh lemon juice ⅓ cup chopped fresh cilantro

Nutrition Info

268.8 calories carbohydrate: 6.4 g cholesterol: 80.9 mg fat: 12.3 g fiber: 1.3 g protein: 30.9 g saturatedFat: 4.7 g servingSize: - sodium: 378.6 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Directions

Heat the oil in a large skillet over high heat, heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice, bring to a boil, cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish, stir. Serve hot.

Recipe Yield

4 servings

Recipe Note

This recipe is one of the favorites in the family! If you don't have fish sauce available, try making it with soy sauce.

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