Here is a recipe that I made today with my own spin:
Ingredients
• 2 teaspoons olive oil
• 1 pound skinless, boneless chicken breast – cut into thin strips
• 4 – 5 Tablespoons Thai red curry paste
• 1 ½ (14oz) can light coconut milk
• 1 red bell pepper
• ½ cup sliced carrots
• 1 onion
• 2 tablespoons fish sauce
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice
• 2 tablespoon brown sugar
• 1 tablespoon lime juice
• Red pepper flakes
Directions
Add oil to hot wok; add curry paste and let it heat for a bit. When it starts to boil, add the coconut milk/cornstarch mixture. Let everything come to a boil. Add chicken, lower heat, and let simmer for about 5-10 minutes. Then, stir in carrots, onion, red bell pepper, fish sauce, brown sugar, lemon juice, and grated lemon zest. Simmer until chicken is cooked, about 15 minutes.
