Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •1 teaspoon curry paste
- •1.25 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
- •0.33333334326744 cup chopped fresh cilantro
Instructions
- 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 Facts
Per 4 servings
- Calories: 269
- Carbohydrate: 6g
- Fat: 12g
- Fiber: 1g
- Protein: 31g
- Sugar: 3g
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