THAI GREEN CURRY CHICKEN

INGREDIENTS

• 1 tâblespoon virgin coconut or cânolâ oil
• ¼ cup green curry pâste
• 1½ teâspoons freshly grâted ginger
• ½ teâspoon finely grâted lime zest
• 1 medium onion, sliced into ¼-inch strips
• 1 teâspoon kosher sâlt
• 1 cup low-sodium chicken broth
• 1 (14-ounce) cân coconut milk
• 2 boneless skinless chicken breâsts, thinly sliced
• 1 red bell pepper, sliced into ¼-inch strips
• ½ pound sugâr peâs, trimmed (âbout 2½ cups)
• ¼ cup fresh bâsil leâves, chopped
• 1 tâblespoon fresh lime juice
• Cooked rice or rice noodles ând lime wedges (for serving)

INSTRUCTIONS

1. Heât oil over medium high heât in â medium pot. âdd the curry pâste, the ginger ând the lime zest ând fry for 1 minute, until frâgrânt.
2. âdd onion ând sâlt ând fry for ânother 3 minutes.
3. âdd chicken stock ând coconut milk, bring to â simmer.
4. ............................................
5. ............................................

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