Category: Poultry Dishes

Serves: 2

Ingredients

• 1 tablespoon canola 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
• ½ cup chopped fresh cilantro

Directions

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 oinion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice.
3. Bring to a boil. Cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish. Stir. Serve hot.

Nutrition Facts

Calories 228, Fat 9g, Cholesterol 69mg, Sodium 577mg, Carbohydrates 8g, Sugar 2g, Fiber 1g, Protein 30g