Thai Chicken Curry in Coconut Milk

Ingredients

• 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
• 0.33 cups chopped fresh cilantro

Instructions

1. 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.