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

Name: 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)

"Forget takeout—this satisfying Thai-inspired green curry is ready in just 20 minutes with a little help from a store-bought rotisserie chicken...."

INGREDIENTS

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1 tablespoon virgin coconut or canola oil

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1/4 cup green curry paste

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1 1/2 teaspoons freshly grated ginger

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1/2 teaspoon finely grated lime zest

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1 medium onion, sliced into 1/4-inch strips

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1 teaspoon kosher salt

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1 red bell pepper, sliced into 1/4-inch strips

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1 cup homemade chicken stock or low-sodium chicken broth

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4 cups 1/2-inch cubed cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)

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1/2 pound sugar snap peas, trimmed (about 2 1/2 cups)

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1 (14-ounce) can coconut milk

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1/4 cup basil leaves

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1 tablespoon fresh lime juice

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Cooked rice or rice noodles and lime wedges (for serving)

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