Name: Thai Green Curry Chicken with Snap Peas, Bell Pepper, Cilantro & Rice
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 1 ½ cups jasmine rice; 1 ½ limes; 3 red bell peppers; 1 ½ (850 g) whole chicken rotisserie chicken, white and dark meat; 1 ½ (227 g) pkg sugar snap peas; 90 ml Thai curry paste, green; fish sauce; salt

Thai Green Curry Chicken with Snap Peas, Bell Pepper, Cilantro & RiceThai Green Curry Chicken with Snap Peas, Bell Pepper, Cilantro & Rice — a 35-minute lunch recipe with 11 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

1 ½ cups jasmine rice

1 ½ limes

3 red bell peppers

1 ½ (850 g) whole chicken rotisserie chicken, white and dark meat

1 ½ (227 g) pkg sugar snap peas

90 ml Thai curry paste, green

fish sauce

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, place chickens on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces; place in a large bowl and set aside.

Place broth, coconut milk, curry paste, fish sauce, and salt in a large pot; stir to combine. Bring the curry to a simmer over medium heat.

While the curry heats up, wash and dry the fresh produce.

Using a clean cutting board, trim, seed, and medium dice bell peppers. Add to the bowl with the chicken along with the snap peas.

Once the curry is simmering, add chicken and veggies to the pot; stir to combine. Return curry to a simmer and continue to cook until chicken is warmed through and veggies are tender, 6-7 minutes.

Meanwhile, cut limes into wedges and set aside for serving.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the curry, stir to combine, and remove from heat.

Divide rice and curry between plates or bowls; serve with lime wedges for squeezing. Enjoy!

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