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

• Gluten free

• Meat

  • 4 cups 1/2-inch cubed cooked chicken, cooked

• Produce

  • 1/4 cup Basil, leaves
  • 1 1/2 tsp Ginger
  • 1/2 tsp Lime, zest
  • 1 Onion, medium
  • 1 Red bell pepper
  • 1 Rice or rice noodles and lime, Cooked
  • 1/2 lb Sugar snap peas

• Canned Goods

  • 1 cup Chicken stock or low sodium chicken broth, homemade
  • 1 (14-ounce can Coconut milk
  • 1/4 cup Green curry paste

• Condiments

  • 1 tbsp Lime juice, fresh

• Baking & Spices

  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Coconut or canola oil, virgin

Found on epicurious.com

Description

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)

Directions

• Preparation 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.

Nutrition