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Thai Chicken Curry in Coconut Milk
Thai Chicken Curry in Coconut Milk
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Vibrant curry with fish sauce, curry paste, and light coconut milk.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 teaspoon curry paste
  • 1.25 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
  • 0.33333334326744 cup chopped fresh cilantro
Instructions:
  • Start by heating the oil in a large skillet over high heat. Sauté the curry paste in the oil for about 30 seconds. Add the chicken and cook it for 3 minutes. Mix in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice. Bring it to a boil and cook until the chicken is done, about 5 to 7 minutes. Finish off by sprinkling cilantro over the dish, stirring, and serving it hot. Enjoy!

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