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This recipe is one of the favorites in the family! If you don’t have fish sauce available, try making it with soy sauce.
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon curry paste
- 1 ¼ 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
Directions
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 269 | |
| % Daily Value * | |
| Total Fat12g | 16% |
| Saturated Fat5g | 24% |
| Cholesterol81mg | 27% |
| Sodium379mg | 16% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber1g | 5% |
| Total Sugars3g | |
| Protein31g | |
| Vitamin C45mg | 224% |
| Calcium29mg | 2% |
| Iron1mg | 7% |
| Potassium384mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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