thai chicken curry in coconut milk
Recipes
Prawn
Thai Chicken Curry in Coconut Milk
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 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
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.
