Thai curry has an absolutely amazing combination of flavors in it, and you can make it as spicy or as mild as you would like by adding less or more of the curry. You can buy Thai curry paste in most supermarkets, or you can look in Asian markets if you can't find it anywhere else. Thai curry is great served with jasmine rice as this type of rice cools and compliments the flavors found in the curry. Also serve with a green vegetable, such as broccoli or green beans.



Vegetable oil 1tbsp

Red curry paste 4tsp

Boneless chicken breasts (skinned) 4

Onion, chopped 1

Sweet red pepper, cut into stips 1

Grated rind of 1 lemon

Coconut milk 1 cup

Fish sauce (if unavailable, use soy sauce) 2 tbsp

Fresh lemon juice 1 tbsp

In a large pan or skillet, heat oil over high heat and stir fry curry paste for about 30 seconds. Add chicken and stir fry for approximately 3 minutes. Stir in onion and fry for a minute. Next, add the red pepper and the lemon rind and continue to stir fry for another minute, or until the onion is see through and soft. Then stir in your coconut milk, fish sauce and lemon juice and bring to a boil. Continue cooking for a few more minutes or until the liquid has reduced slightly. Garnish with chopped fresh coriander. Serves 4.

Additional information

1. It is almost always a good idea to have all of your ingredients cut up before hand, because of the quickness of cooking this dish. If you already have your ingredients cut up before hand you can just toss them in and not have to worry about burning anything

2. Since coconut milk is very high in fat, you can purchase light coconut milk as a substitute if you would prefer a lighter dish. However, if light coconut milk is unavailable, you can mix half a cup of coconut milk and half a cup of water together to make you own version of the light alternative. (It just might not taste as good!)

Per Serving (made with light coconut milk)

Calories 251

Protein 34g

Fat 9g

Carbohydrates 9g

Fiber 1g

Sodium 478mg