Cambodian•comfort
Chicken Curry in Coconut Milk
Sreyda recipe - Cambodian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoons vegetable oil
- 1 teaspoon curry paste
- 2 pounds boneless chicken meat (cut into strips)
- 1 onion (coarsely chopped)
- 1 red bell pepper (cut into strips)
- 1 tablespoons grated lemon zest
- 1 cup light coconut milk
- 1 tablespoons fish sauce
- 1 tablespoons fresh lemon juice
- 1/3 cup chopped fresh cilantro
Instructions
- 1
Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds.
- 2
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.