Thai Chicken Curry in Coconut Milk

1 tbsp veg. oil
4 tsp red curry paste ( 1 1/2 tsp dry curry powder - add to taste)
1-1/4 lb chicken - cut into thin strips
1 onion - coarsely chopped
1 sweet red pepper - cut into thin strips
grated rind of 1 med. lemon
1 cup - light coconut milk (can purchase light coc. milk (less fat) or use
1/2 cup regular coconut milk with 1/2 cup water)
2 tbsp soy sauce
1 tbsp fresh lemon juice
1/3 cup chopped fresh coriander (cilantro)

1. in large nonstick skillet, heat oil and stir fry curry paste for 30 seconds

2. add chicken - cook 3 min - add onion - cook 1 min.

3. add red pepper and lemon rind- stir fry for 1 min. until onion softened

4. add coconut milk , soy sauce, lemon juice - bring to boil - cook for about 2 min. until liquid is reduced slightly (add dry curry powder if using as substitute - taste as add)
(I also added cornstarch to thicken sauce more)
Stir in Coriander/cilantro

Makes 4 servings - great served with basmati rice / and a green vegetable