Easy Green Curry with Chicken, Bell Pepper, and Sugar Snap Peas

Name: Easy Green Curry with Chicken, Bell Pepper, and Sugar Snap Peas
Yield: 4 servings
Ingredients: 1 1 tablespoon virgin coconut or canola oil; 1 1/4 cup green curry paste; 1 1 1/2 teaspoons freshly grated ginger; 1 1/2 teaspoon finely grated lime zest; 1 1 medium onion, sliced into 1/4-inch strips; 1 1 teaspoon kosher salt; 1 1 red bell pepper, sliced into 1/4-inch strips; 1 1 cup homemade chicken stock or low-sodium chicken broth; 1 4 cups 1/2-inch cubed cooked chicken (from 1 [2 1/2-pound] rotisserie chicken); 1 1/2 pound sugar snap peas, trimmed (about 2 1/2 cups); 1 1 (14-ounce) can coconut milk; 1 1/4 cup basil leaves; 1 1 tablespoon fresh lime juice; 1 Cooked rice or rice noodles and lime wedges (for serving)

From the kitchen of Carly

Fragrant green curry paste blooms with ginger and lime, then welcomes tender rotisserie chicken and crisp snap peas into a silky coconut broth. Ready in under 20 minutes, it's comfort food that tastes like you spent all day cooking.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon virgin coconut or canola oil
11/4 cup green curry paste
11 1/2 teaspoons freshly grated ginger
11/2 teaspoon finely grated lime zest
11 medium onion, sliced into 1/4-inch strips
11 teaspoon kosher salt
11 red bell pepper, sliced into 1/4-inch strips
11 cup homemade chicken stock or low-sodium chicken broth
14 cups 1/2-inch cubed cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
11/2 pound sugar snap peas, trimmed (about 2 1/2 cups)
11 (14-ounce) can coconut milk
11/4 cup basil leaves
11 tablespoon fresh lime juice
1Cooked rice or rice noodles and lime wedges (for serving)

Instructions

Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.