Thai Green Chicken Curry

• 2 tablespoons vegetable oil, divided
• 1 onion, sliced
• 2 small green bell peppers, sliced
• 1/2 zucchini, sliced
• 2 tablespoons Thai green curry paste, or to taste
• 2 boneless skinless chicken breasts, cut into cubes
• 3/4 cup frozen peas
• 3/4 cup frozen cut green beans
• 1 (14 ounce) can coconut milk
• salt to taste

1. Heat 1 tablespoon oil in a skillet. Add onion and cook until softened, about 2 minutes. Add bell peppers and zucchini and cook for 5 minutes. Remove vegetables from the skillet.
2. Heat remaining 1 tablespoon oil in the skillet and add curry paste. Cook and stir for 30 seconds. Add chicken and cook until seared on all sides, about 5 minutes. Return vegetables to the skillet. Stir in peas and green beans. Pour in coconut milk and bring to a boil. Simmer until vegetables are soft and chicken is cooked through, about 15 minutes. Season with salt.

vegetable oil, onion, green bell peppers, zucchini, green curry, chicken breasts, frozen peas, coconut milk, salt

Taken from www.allrecipes.com/recipe/264052/thai-green-chicken-curry/ (may not work)