- 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, sliced into ¼-inch strips
- 1 teaspoon kosher salt
- 1 cup low-sodium chicken broth
- 1 (14-ounce) can coconut milk
- 2 boneless skinless chicken breasts, thinly sliced
- 1 red bell pepper, sliced into ¼-inch strips
- ½ pound sugar peas, trimmed (about 2½ cups)
- ¼ cup fresh basil leaves, chopped
- 1 tablespoon fresh lime juice
- Cooked rice or rice noodles and lime wedges (for serving
- Heat oil over medium high heat in a medium pot. Add the curry paste, the ginger and the lime zest and fry for 1 minute, until fragrant.
- Add onion and salt and fry for another 3 minutes.
- Add chicken stock and coconut milk, bring to a simmer.
- Add chicken, red bell pepper and sugar peas and cook for about 5 minutes or until chicken is fully cooked. Stir in fresh basil and lime juice.
- Serve with rice or rice noodles and lime wedges alongside.
Source:valeriskeepers.com
1 comment:
Made this and I think it needs more green curry paste. Needed more flavor. Maybe some different veggies too
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