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Thai Chicken Curry in Coconut Milk

SUBMITTED BY: NELL ROSS  PHOTO BY: Kirsten 

"This recipe is one of the favorites in the family! If you don't have fish sauce available, try making it with soy sauce."
Thai Chicken Curry in Coconut Milk Recipe
RECIPE RATING:
This recipe has been rated 31 times with an average star rating of 4.3
Read Reviews (26)
PREP TIME  25 Min
COOK TIME  10 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed on Mar. 19, 2008 by Lucy 
This recipe was pretty easy to make, and the flavor was pretty good, but it tasted like it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed on May 11, 2008 by RADNJ79 
Phenomenal! Used the ingredients as is except for adding shredded carrots, which I cooked... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed on Jul. 15, 2008 by marilyn 
I added chopped garlic to the onions and red pepper mix. Used two teaspoons green curry paste... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed on Sep. 6, 2008 by mishelmeis 
LOVE this recipe, only gave it 4 stars b/c i make it a little differently. my hubby doesn't... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed on Jun. 24, 2008 by Kelly Green 
Sooooo delicious and easy to make. I added pineapple to boost up the sweetness of the dish,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed on Apr. 24, 2008 by Marlene 
I thought this dish was amazing! I didn't have a red bell pepper, so I used a yellow one. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed on Apr. 9, 2009 by milindian 
Pretty good. Soy sauce is a good substitution for fish sauce. The one thing that I would... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed on Mar. 31, 2008 by coco5000 
I doubled the curry paste and used soy sauce instead of fish sauce. I think you need to simmer... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed on Dec. 11, 2008 by RachelB 
The curry was far too weak and was very thin. I added much, much more curry paste than called... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed on Apr. 21, 2008 by Jomer 
It was a little bland, but overall it has great potential. MORE

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Nutritional Information
Thai Chicken Curry in Coconut Milk

Servings Per Recipe: 4

Amount Per Serving

Calories: 269

  • Total Fat: 12.3g
  • Cholesterol: 81mg
  • Sodium: 379mg
  • Total Carbs: 6.4g
  •     Dietary Fiber: 1.3g
  • Protein: 30.9g

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