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Epicurious

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

By Anna Stockwell

4.4

(48)

Image may contain Bowl Plant Dish Food Meal and Text
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

This Thai-inspired green curry is ready in just 20 minutes with a little help from a store-bought rotisserie chicken. That may be even faster than any takeout could arrive to your door.

Recipe information

  • Total Time

    20 minutes

  • Yield

    Serves 4

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)

Preparation

  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.

TagsCurryChickenPoultryCoconut MilkBell PepperVegetableSugar Snap PeaPeaBean and LegumeMainDinnerDairy FreeGluten FreeNut FreeQuickEasyOne-Pot MealsWeeknight Meals30 Minutes or LessSimmerEpicurious

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