This recipe is one of the favorites in the family! If you don't have fish sauce available, try making it with soy sauce.
Provided by NELL ROSS
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 6.4 g, Cholesterol 80.9 mg, Fat 12.3 g, Fiber 1.3 g, Protein 30.9 g, SaturatedFat 4.7 g, Sodium 378.6 mg, Sugar 2.8 g
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Shasta Iqbal Shasta
[email protected]Just made this for dinner and it was delicious! I added some extra vegetables and it came out perfect. Thanks for sharing this recipe!
Zaiooda
[email protected]I was skeptical about this recipe because I'm not a big fan of coconut milk. But I was pleasantly surprised! The coconut milk added a subtle sweetness and creaminess that really complemented the curry. I will definitely make this again.
Amesh Dakshina
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out perfectly. The chicken is tender and juicy, and the sauce is creamy and flavorful. I love serving it over rice or noodles.
Irakoze jophes
[email protected]Easy to make and packed with flavor! I used red curry paste instead of green, and it came out amazing. Will definitely make this again.
Ahmed Vivi
[email protected]This Thai chicken curry was an absolute delight! The flavors were perfectly balanced, and the coconut milk added a creamy richness that made it extra special. I followed the recipe exactly, and it turned out flawlessly. My family loved it, and we wil