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

22-minute meals curry dinner thai coconut chicken lime juice sugar snap pea bell pepper wheat/gluten-free quick and healthy quick & easy paleo dairy free peanut free tree nut free soy free no sugar added kosher

Anna Stockwell

Serves 4

Source

Ingredients

1 tablespoon virgin coconut or canola oil

1/4 cup green curry paste

1 1/2 teaspoons freshly grated ginger

1/2 teaspoon finely grated lime zest

1 medium onion, sliced into 1/4-inch strips

1 teaspoon kosher salt

1 red bell pepper, sliced into 1/4-inch strips

1 cup homemade chicken stock or low-sodium chicken broth

4 cups 1/2-inch cubed cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)

1/2 pound sugar snap peas, trimmed (about 2 1/2 cups)

1 (14-ounce) can coconut milk

1/4 cup basil leaves

1 tablespoon fresh lime juice

Cooked rice or rice noodles and lime wedges (for serving)

Method

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.