Thai Chicken Curry in Coconut Milk recipe

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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

  1. 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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