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Easy Green Curry with Chicken, Bell Pepper, and Sugar Snap Peas

4.4

(48)

Image may contain Bowl Plant Dish Food Meal and Text
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

This Thai-inspired green curry is ready in just 20 minutes with a little help from a store-bought rotisserie chicken. That may be even faster than any takeout could arrive to your door.

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The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.