Thai Chicken Curry in Coconut Milk

1 tbsp vegetable oil
4 tsp red curry paste (medium)
1-1 1/4 lb boneless skinless chicken, cut in thin strips
1 onion coarsely chopped
1 sweet red pepper, cut in thin strips
grated rind of one medium lemon
1 cup light coconut milk
2 tbsp fish sauce or soy sauce
1 tbsp fresh lemon juice
1/3 cup chopped fresh coriander (cilantro)

1. In large nonstick skillet, heat oil over high heat; stir-fry curry paste for 30 seconds

2. Add chicken; stir fry for 3 minutes. Stir in onion; stir fry for 1 min.

3. Add red pepper and lemon rind; stir-fry for 1 minute (until onion is soft)

4. Stir in coconut milk, fish sauce and lemon juice; bring to a boil. Cook for about 2 minutes or until liquid is reduced slightly. Stir in coriander (optional)

Serve with basmati rice and a green vegetable

                                  Weston Kelley Warenzek Age 8 months