Thai Chicken Curry in Coconut Milk Recipe

Thai Chicken Curry in Coconut Milk Recipes

  • PREP 25 mins
  • COOK 10 mins
  • READY IN 35 mins


Original recipe makes 4 servings

  •  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 


  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.
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