Easy Green Curry with Chicken, Bell Pepper, and Sugar Snap Peas
A fragrant Thai-inspired green curry featuring tender chicken, crisp vegetables, and aromatic coconut milk sauce. This quick and flavorful dish combines the heat of curry paste with fresh ginger, lime, and basil for a restaurant-quality meal at home.
Ingredients
- •1 tablespoon virgin coconut or canola oil
- •¼ cup green curry paste
- •1½ teaspoons freshly grated ginger
- •½ teaspoon finely grated lime zest
- •1 medium onion
- •1 teaspoon kosher salt
- •1 whole red bell pepper
- •1 cup homemade chicken stock or low-sodium chicken broth
- •4 cups cooked chicken
- •½ pound sugar snap peas
- •14 ounce coconut milk
- •¼ cup basil leaves
- •1 tablespoon fresh lime juice
- •1 serving cooked rice or rice noodles and lime wedges
Cooking Instructions
- 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.
15 min
