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

['1 tablespoon virgin coconut or canola oil', '1/4 cup green curry paste', '1 1/2 teaspoons freshly grated ginger', '1/2 teaspoon finely grated lime zest', '1 medium onion, sliced into 1/4-inch strips', '1 teaspoon kosher salt', '1 red bell pepper, sliced into 1/4-inch strips', '1 cup homemade chicken stock or low-sodium chicken broth', '4 cups 1/2-inch cubed cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)', '1/2 pound sugar snap peas, trimmed (about 2 1/2 cups)', '1 (14-ounce) can coconut milk', '1/4 cup basil leaves', '1 tablespoon fresh lime juice', 'Cooked rice or rice noodles and lime wedges (for serving)']

Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.

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