Thai Chicken Curry in Coconut Milk

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

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.

Per Serving: 269 calories; protein 30.9g; carbohydrates 6.4g; fat 12.3g; cholesterol 80.9mg; sodium 378.6mg.

Preparing your food in advance can be best to feel enjoyable when you do it with your favorite music in the yard , a relaxing beverage of your pick or even a partner. It is thoughtful to write every step you fell right to create the food , which may include everything from your kitchen cupboard and utensils to your ingredients . Make sure to checkdown the ingredients in the process of it , so as not to leave it . A handwritten list is typically best.

Having the right kitchen tools is just as important as having the correct ingredients . This includes everything from pots, pans, bowls and utensils to those essential items that are sometimes to forget, such as parchment paper and foil. goods like squeeze bottles for adding the perfect drizzle or decoration to your dish and long tweezers to arrange smaller and thinner dish are a must-have for any home chef.