Green curry with rotisserie chicken, bell pepper, and sugar snap peas recipe

Ingredients

• 1 tablespoon coconut or vegetable oil
• ¼ cup green curry paste
• 1½ teaspoons grated fresh ginger
• ½ teaspoon finely grated lime zest
• 1 medium onion, sliced into ¼-inch strips
• 1 teaspoon kosher salt
• 1 red bell pepper, seeded and sliced into ¼-inch strips
• 1 cup homemade chicken stock or good-quality reduced-sodium chicken broth
• 1 (2½-pound) rotisserie chicken, skin and bones removed, meat cut into ½-inch cubes (about 4 cups cubed chicken)
• 8 ounces sugar snap peas, trimmed (about 2½ cups)
• 1 (13.5-ounce) can coconut milk
• ¼ cup fresh basil leaves
• 1 tablespoon fresh lime juice, plus additional wedges for serving
• Nextover’d basmati rice or rice noodles, for serving

1. Set a medium pot over medium heat and add the oil. When the oil is warm, add the curry paste, ginger, and lime zest and cook, stirring, just until heated through, about 1 minute.
2. Add the onion and salt and cook, stirring, until the onion is soft, about 3 minutes. Stir in the bell pepper, pour in the broth, and bring the whole thing to a boil.
3. Reduce the heat to low and simmer until the pepper is crisp-tender, about 3 minutes. Add the chicken, snap peas, and coconut milk and cook over medium heat, being careful not to let it boil, until warmed through, about 5 minutes. Stir in the basil and lime juice. Serve over rice, with lime wedges alongside.