THAI GREEN CURRY CHICKEN (20-MINUTE)

• 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

1. 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.
2. Add onion and salt and fry for another 3 minutes.
3. Add chicken stock and coconut milk, bring to a simmer.
4. 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.
5. Serve with rice or rice noodles and lime wedges alongside.

Source:valeriskeepers.com