Thai Green Curry

1

Heat vegetable oil in a large skillet over medium heat. Add chicken slices and onion and cook for about 6-7 minutes.

2

Add ginger, garlic, and green curry paste and cook for 1-2 minutes until fragrant.

3

Stir in coconut milk and vegetable broth, bring to a simmer.

4

Add red bell pepper, carrots, zucchini, bamboo shoots, and snow peas, cooking about 5-10 minutes until vegetables are just tender.

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