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Thai Chicken Curry
Thai
Chicken Curry
1 tbsp vegetable oil
4 tsp red curry paste (medium)1-1/4
lb boneless skinless chicken, cut in thin strips
1 onion, coarsely chopped
1 sweet
red pepper, cut in thin strips
grated rind of 1 medium lemon
1 cup light coconut
milk
2 tbsp fish sauce or soy sauce
1 tsp fresh lemon juice
1/3 cup chopped
fresh coriander (cilantro)
1. In a large nonstick skillet, heat oil over high heat; stir fry
curry paste for 30 seconds
2. Add chicken; stir fry for 3 minutes. Stir in onion; stir fry
for 1 minute4. Stir in coconut milk, fish sauce and lemon juice; bring to a boil. Cook for
about 2 minutes or until liquid is reduced slightly. Stir in coriander. Makes 4 servings
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