Thai Chicken Curry in Coconut Milk


  • 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


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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