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


YIELD: Serves 4

ACTIVE TIME: 15 minutes

TOTAL TIME: 20 minutes


  • 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)


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.

tastingRyan Durkin