Thai Chicken Curry in Coconut Milk

Thai Chicken Curry in Coconut Milk

91
NELL ROSS 0

"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

35 m servings 269 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

91
  1. 119 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This recipe was pretty easy to make, and the flavor was pretty good, but it tasted like it was missing something. Next time, I'm going to use more curry paste. Also, I'd recommend removing the c...

Phenomenal! Used the ingredients as is except for adding shredded carrots, which I cooked with the onions. I did cook the chicken separately with a little roasted garlic oil and the left-over ...

LOVE this recipe, only gave it 4 stars b/c i make it a little differently. my hubby doesn't like fish sauce, so i leave that out and *don't* sub soy sauce. also, i cheat and use a cooked chick...