Chicken Curry in Coconut Milk
Let’s learn to make special Chicken Curry in Coconut Milk together, it is easy to make it. This recipe is one of the favorites in the family! If you don’t have fish sauce available, try making it with soy sauce.
|1 tablespoon of vegetable oil|
|1 teaspoon of curry paste|
|2 pounds (900 gram) of skinless, boneless chicken breast meat - cut into strips|
|1 onion, coarsely chopped|
|1 red bell pepper, cut into strips|
|1 tablespoon of grated lemon zest|
|1 cup of light coconut milk|
|1 tablespoon of fish sauce|
|1 tablespoon of fresh lemon juice|
|1/3 cup of chopped fresh cilantro|
Directions to make Chicken Curry in Coconut Milk
- 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.
Related Recipe: Traditional Thai chicken salad
Serving Size: 4
Calories Per Serving: 484