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Thai Curry Chicken in Coconut Milk Recipe


  • 1 tbsp vegetable oil
  • 4 tbsp red curry paste
  • 3 boneless, skinless chicken breasts, cut into strips
  • 1 onion, coarsely chopped
  • 1 sweet red pepper, cut into thin strips
  • 1 cup light coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • fresh cilantro or parsley for garnish


  1. In a large nonstick frying pan heat oil; stir-fry curry paste in oil for 30 seconds.
  2. Add chicken strips and stir for 3 minutes.
  3. Add onion and continue to stir for 1 minute, then add pepper strips and lemon rind. Stir-fry for 2 minutes or until onions are just beginning to soften.
  4. Stir in coconut milk, sauces and lemon juice. Bring to a boil and cook for 2 minutes or until chicken is fully cooked.

Serve over basmati rice. Garnish with fresh herbs. Serves 4

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