Easy Green Curry with Chicken Bell Pepper and Sugar Snap Peas
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)
Instructions
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