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Categories:
vegetable oil onion green bell peppers zucchini green curry chicken breasts frozen peas coconut milk salt
Viewed: 23 - Published at: 4 years agoIngredients
- 2 tablespoons vegetable oil, divided
- 1 onion, sliced
- 2 small green bell peppers, sliced
- 1/2 zucchini, sliced
- 2 tablespoons Thai green curry paste, or to taste
- 2 boneless skinless chicken breasts, cut into cubes
- 3/4 cup frozen peas
- 3/4 cup frozen cut green beans
- 1 (14 ounce) can coconut milk
- salt to taste
Method
- Heat 1 tablespoon oil in a skillet. Add onion and cook until softened, about 2 minutes. Add bell peppers and zucchini and cook for 5 minutes. Remove vegetables from the skillet.
- Heat remaining 1 tablespoon oil in the skillet and add curry paste. Cook and stir for 30 seconds. Add chicken and cook until seared on all sides, about 5 minutes. Return vegetables to the skillet. Stir in peas and green beans. Pour in coconut milk and bring to a boil. Simmer until vegetables are soft and chicken is cooked through, about 15 minutes. Season with salt.
