Thai Coconut Curry with Chicken and Veggies

Ingredients

• 1 pound Chicken breast, sliced
• 1 can (13.5 oz) Coconut milk (full‑fat)
• 1 Red bell pepper, sliced
• 1 cup Snap peas
• 1 tablespoon Olive oil
• 2 tablespoons Red curry paste (check for soy)
• 1 tablespoon Lime juice
• ¼ teaspoon Salt
• 2 cups Cooked rice

Instructions

1. 1

   Heat oil in a skillet over medium heat; add chicken and cook until no longer pink, about 5 minutes.

2. 2

   Stir in curry paste and cook 1 minute.

3. 3

   Add coconut milk, bell pepper, and snap peas; simmer 8‑10 minutes until vegetables are tender.

4. 4

   Season with lime juice and salt.

5. 5

   Serve over cooked rice.