The reason this is called Red Chicken Curry is because you use Thai Red Curry Paste. The spices in the paste turn the curry a golden reddish colour that is beautiful. Made with coconut milk, red peppers and lemons this recipe is really easy to make and low in fat.
I adapted this recipe from Anne Lindsay's Heart Healthy Cookbook for a less spicy and more lemony dish. And I also make the masala first and then add the chicken.
Use a large deep skillet
4 Small boneless chicken breasts, cut in small one inch strips
1 Onion, chopped finely
1/4 cup safflower or another good oil
1 Tablespoon Red Curry Paste
1 Large sweet red pepper, cut into thin strips
1 Lemon, grate the rind of the whole lemon
2 Lime kaffir leaves *
1 Can, 400 ml good quality coconut milk
1-2 Tablespoons soy sauce, I like to use Kikkoman low-salt
2 Tablespoons of lemon juice
1/4 to 1/3 cup of fresh chopped cilantro leaves, to your taste
Heat oil in large skillet. Add onions and cook on low to medium heat until translucent.
Add the red curry paste, red pepper and lemon rind. Cook for a few minutes until peppers are slightly cooked. Add the coconut milk, soy sauce, lime kaffir leaves and lemon juice. Heat this through for a few minutes until it is simmering. Add the chicken strips and cook for a few minutes until cooked through. Keep checking so chicken is not overcooked. It should be tender but white, in other words, cooked. Add the cilantro.
Serve with a fragrant jasmine rice and steamed green vegetables.
*Lime kaffir leaves may be found in most Asian grocery stores. They freeze very well, just take a couple out when required.
They look like this..