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Thai chicken curry with red pepper
This is a favourite in our house. You could save on cooking time by using leftover cooked chicken from Sunday dinner!
Ingredients
Serves: 4
- 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
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.
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Reviews & ratings
Average global rating:
(141)
Reviews in English (110)
very nice quick and easy, i added some red chilli to spice it up a bit, and maybe next time a handful of cashews, all good in da hood - 31 Dec 2013
Did this recipe with the chicken and like it that much I also did it with king prawns both were fantastic will be a regular in our house. - 24 Aug 2013
I have made this several times as its delicious and simple to make.I also add more curry paste.brilliant recipe thanks - 21 Aug 2015