Thai Green Curry Chicken with Snap Peas, Bell Pepper, Cilantro & Rice

Directions

1. Rinse the jasmine rice under cold water, drain, and transfer to a small saucepan. Add water and a pinch of salt, bring to a boil, then reduce heat, cover, and simmer until the liquid is absorbed. Keep the rice off heat and let it stand still covered for a few minutes.
2. Shred the rotisserie chicken into bite-sized pieces and place in a bowl. Wash and dry the peppers and snap peas, then cut the peppers into strips.
3. In a medium saucepan, combine the broth, coconut milk, green curry paste, fish sauce, and a small pinch of salt. Bring the mixture to a gentle simmer.
4. Meanwhile, trim and dice one red bell pepper and set it with the snap peas in the chicken bowl.
5. When the curry base is simmering, add the chicken and vegetables to the pan. Stir to coat, then let the mixture simmer until everything is warmed through and the veggies are tender, about 5 minutes.
6. Wash and pat dry the cilantro, then remove the leaves from the stems and mince them. Stir the cilantro into the curry and remove from heat.
7. Cut the lime into wedges and set aside for serving. Fluff the rice.
8. Divide the rice and curry between plates or bowls, with lime wedges on the side for squeezing.