Thai Chicken Curry in Coconut Milk |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is one of the favorites in the family! If you don't have fish sauce available, try making it with soy sauce. Ingredients:
1 tablespoon vegetable oil |
1 teaspoon curry paste |
1 1/4 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 |
1/3 cup chopped fresh cilantro |
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.
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