Ingredients
1lbchicken breast,boneless skinless, sliced thinly
1tbspflour
¼cupcanola oil,divided
1carrot,peeled, thinly sliced into coins
1cupsnowpeas
1green bell pepper,thinly sliced
2tbspgreen curry paste
2green onions,with tops, minced
3garlic cloves,minced
2tspfresh ginger,minced
2cupscoconut milk
1tbspfish sauce
2tbspwhite sugar
1lime,juiced and zested
1avocado,cut into 1-inch chunks
Preparation
Toss the chicken with the flour, then add them to a large skillet on medium heat with half the canola oil.
Cook for 3 to 4 minutes until cooked through.
Remove the chicken from the pan, then add in the remaining canola oil into the skillet.
Add the carrots, snow peas, and green bell peppers, then cook for 2 to 3 minutes.
Transfer the vegetables to the plate with the chicken.
Add the curry paste, then cook and stir for 30 to 45 seconds.
Add in the green onions, garlic, and ginger, then keep stirring for another 1 minute.
Add the coconut milk, fish sauce, sugar, lime juice, and lime zest, then whisk to combine.
Cook for an additional 5 to 7 minutes over medium heat.
Turn off the heat, then add the chicken back into the pan with the avocado chunks. Stir them together gently.
Serve warm, and enjoy!
