About this recipe:This is a favourite in our house. You could save on cooking time by using leftover cooked chicken from Sunday dinner!
1 tablespoon vegetable oil
1 teaspoon red curry paste
550g chicken breast, sliced into cubes or strips
1 onion, coarsely chopped
1 red pepper, cut into strips
1 tablespoon grated lemon zest
225ml coconut milk
1 tablespoon fish sauce
1 tablespoon fresh lemon juice
1 tablespoon fresh coriander, chopped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:10min › Ready in:30min
Heat the oil in a large frying pan over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to the boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle coriander over the dish; stir. Serve hot.