This is a great introduction to making your favourite Thai dishes at home. Soy sauce can be substituted for fish sauce if you don't have it and more heat added with chilli flakes or similar if you like it hot.
1 tablespoon vegetable oil
1 teaspoon Thai curry paste (red or green)
625g skinless, boneless chicken breast meat - cut into strips
1 onion, coarsely diced
1 red capsicum, cut into strips
1 tablespoon grated lemon zest
1 cup (250ml) light coconut milk
1 tablespoon fish sauce
1 tablespoon fresh lemon juice
1/3 cup diced fresh coriander
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Directions Preparation:25min › Cook:10min › Extra time:35min › Ready in:1hour10min
Heat the oil in a large frypan 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, capsicum, lemon zest, coconut milk, fish sauce and lemon juice. Bring to a boil then cook until the chicken is cooked through; 5 to 7 minutes.