I am a sucker for anything that involves limes and coconuts.


  • 1 tablespoon coconut oil 
  • 1 tsp sesame oil
  • 1/4 cups green curry paste
  • 1 1/2 teaspoons ginger (freshly grated)
  • 1/2 teaspoons lime zest (finely grated)green-curry-chicken-14-1-sur-1.jpg
  • 1 onions (medium, sliced into ¼-inch strips)
  • 1 teaspoon kosher salt
  • 1 cup chicken broth (low-sodium)
  • 14 ounces coconut milk
  • 2 boneless skinless chicken breasts (thinly sliced)
  • 1 red bell pepper (sliced into ¼-inch strips)
  • 1/2 pounds sugar pea (trimmed, about 2½ cups)
  • 1/4 cups fresh basil leaves (chopped)
  • 1 tablespoon fresh lime juice
  • Piri Piri flakes for taste
  • cooked brown rice
  • lime wedges
  1. Heat coconut 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, sesame oil, 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.

Author: Adapted from Epicurious


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