
Ingredients
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1 tablespoon vegetable oil
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1 teaspoon curry paste
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1 ¼ pounds skinless, boneless chicken breast meat - cut into strips
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1 onion, coarsely chopped
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1 red bell pepper, cut into strips
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1 tablespoon grated lemon zest
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1 cup light coconut milk
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1 tablespoon fish sauce
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1 tablespoon fresh lemon juice
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⅓ cup chopped fresh cilantro
Directions
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Heat the oil in a large skillet 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, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; 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 (per serving)
269 | Calories |
12g | Fat |
6g | Carbs |
31g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 269 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 5g | 24% |
Cholesterol 81mg | 27% |
Sodium 379mg | 16% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 31g | 62% |
Vitamin C 45mg | 50% |
Calcium 29mg | 2% |
Iron 1mg | 7% |
Potassium 384mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.