Thai Chicken Curry in Coconut Milk

Ingredients

• 1.3 pounds rotisserie chicken breast meat boneless skinless cut into strips
• 1 teaspoon curry paste 
• 1 tablespoon fish sauce 
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon juice of lemon fresh
• 1 tablespoon lemon zest grated
• 1 cup coconut milk light
• 1  onion coarsely chopped
• 1  bell pepper red cut into strips
• 1 tablespoon vegetable oil 

Equipment

• frying pan

Directions

1. Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds.
2. 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.
3. Sprinkle cilantro over the dish; stir.
4. Serve hot.