Coconut Milk Chicken Curry with a Zesty Twist

Coconut Milk Chicken Curry with a Zesty Twist

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon curry paste
• 1 ¼ 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
• ⅓ cup chopped fresh cilantro

Method

1. In a spacious skillet, warm the oil over medium-high heat and sauté the curry paste for roughly 30 seconds until fragrant.
2. Add the chicken pieces to the skillet and cook for an additional 3 minutes until they start to brown.
3. Stir in the chopped onion, diced bell pepper, and fresh lemon zest, mixing well.
4. Pour in the creamy coconut milk, fish sauce, and a splash of lemon juice; bring the mixture to a lively boil.
5. Reduce the heat and let it simmer for about 5 to 7 minutes, or until the chicken is fully cooked and tender.
6. Garnish with fresh cilantro and give it a gentle stir before serving it hot.