Thai Chicken Curry in Coconut Milk Recipe

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


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
step 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.

Mastodon Share