Thai Chicken Curry in Coconut Milk

Chicken Breast - Dinner

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

Brief

Prep 25 mins

Cook: 10 mins

Total: 35 mins

Servings: 4

Yield: 4 servings

Thai Chicken Curry in Coconut Milk

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

Dinner

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.

Nutritional Information

Thai Chicken Curry in Coconut Milk

Servings Per Recipe:4

Calories: 268.8

% Daily Value *

Protein: 30.9g 62%

Carbohydrates: 6.4g 2%

Dietary Fiber: 1.3g 5%

Sugars: 2.8g

Fat: 12.3g 19%

Saturated Fat: 4.7g 24%

Cholesterol: 80.9mg 27%

Vitamin A Iu: 1212.6IU 24%

Niacin Equivalents: 19.4mg 149%

Vitamin B6: 0.7mg 45%

Vitamin C: 44.7mg 75%

Folate: 27.6mcg 7%

Calcium: 29mg 3%

Iron: 1.3mg 7%

Magnesium: 41.6mg 15%

Potassium: 383.7mg 11%

Sodium: 378.6mg 15%

Thiamin: 0.1mg 10%

Calories From Fat: 110.7

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.