Thai Chicken Curry in Coconut Milk

4.1

(153)

119 Reviews

20 Photos

This recipe is one of the favorites in the family! If you don't have fish sauce available, try making it with soy sauce.

Submitted by NELL ROSS

Updated on July 14, 2022

20

Prep Time:

25 mins

Cook Time:

10 mins

Total Time:

35 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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
⅓ cup chopped fresh cilantro

Directions

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)

269	Calories
12g	Fat
6g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 269
% Daily Value *
Total Fat 12g	16%
Saturated Fat 5g	24%
Cholesterol 81mg	27%
Sodium 379mg	16%
Total Carbohydrate 6g	2%
Dietary Fiber 1g	5%
Total Sugars 3g
Protein 31g	62%
Vitamin C 45mg	50%
Calcium 29mg	2%
Iron 1mg	7%
Potassium 384mg	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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