Thai Chicken Curry in Coconut Milk
Description
This curry dish uses fish sauce, curry paste, and light coconut milk.
Ingredients
•
1 tablespoon vegetable oil
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1 teaspoon curry paste
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1 1/4 pounds skinless, boneless chicken breast meat - cut into strips
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1 onion, coarsely chopped
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1 red bell pepper, cut into strips
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1 tablespoon grated lemon zest
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1 cup light coconut milk
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1 tablespoon fish sauce
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1 tablespoon fresh lemon juice
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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.