Name: Thai Chicken Curry in Coconut Milk
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Vegetable oil - 1 tablespoon; Curry paste - 1 teaspoon; Skinless, boneless chicken breast meat - cut into strips - 1 ¼ pounds; Onion, coarsely chopped - 1; Red bell pepper, cut into strips - 1; Grated lemon zest - 1 tablespoon; Light coconut milk - 1 cup; Fish sauce - 1 tablespoon; Fresh lemon juice - 1 tablespoon; Chopped fresh cilantro - ⅓ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Thai Chicken Curry in Coconut Milk

1. Vegetable oil - 1 tablespoon

2. Curry paste - 1 teaspoon

3. Skinless, boneless chicken breast meat - cut into strips - 1 ¼ pounds

4. Onion, coarsely chopped - 1

5. Red bell pepper, cut into strips - 1

6. Grated lemon zest - 1 tablespoon

7. Light coconut milk - 1 cup

8. Fish sauce - 1 tablespoon

9. Fresh lemon juice - 1 tablespoon

10. Chopped fresh cilantro - ⅓ cup

How to cook deliciously - Thai Chicken Curry in Coconut Milk

1. Stage

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.