Thai Chicken Curry in Coconut Milk
This curry dish uses fish sauce, curry paste, and light coconut milk.
Rated
4.1
from
98
votes
Prep Time
25M
Total Time
35M
Servings
4 servings
What You Need
1 tablespoon vegetable oil
1 teaspoon curry paste
1 1/4 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
1/3 cup chopped fresh cilantro
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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.
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