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

• 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
• 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)

1. 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.

virgin coconut, green curry, ginger, lime zest, onion, kosher salt, red bell pepper, chicken broth, chicken, sugar, coconut milk, basil, lime juice, rice

Taken from www.epicurious.com/recipes/food/views/easy-green-curry-with-chicken-bell-pepper-and-sugar-snap-peas (may not work)