Thai Chicken Curry in Coconut Milk
This family-favorite recipe is a standout! If fish sauce isn't on hand, consider preparing it with soy sauce as an alternative.
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
Instructions
- 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.
Nutrition
Calories: 269kcalCarbohydrates: 6gProtein: 31gFat: 12gSaturated Fat: 5gCholesterol: 81mgSodium: 379mgPotassium: 384mgFiber: 1gSugar: 3gVitamin C: 45mgCalcium: 29mgIron: 1mg
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