Thai Chicken Recipe | Wolf Gourmet

Ingredients

• 3 pounds (1362 grams) boneless skinless chicken thighs
• 1 pound (453 grams) carrots, cut into ¼-inch thick slices
• 2 medium sweet onions (300 grams), cut into thin wedges
• 1 cup (140 grams) chopped red bell pepper
• 1⅔ cups (395 milliliters) unsweetened coconut milk
• ½ cup (120 grams) chicken broth
• ⅓ cup plus 2 tablespoons (113 grams) green curry paste
• 2 tablespoons (12 grams) Madras curry powder
• 2 tablespoons (30 milliliters) fresh lime juice
• 2 teaspoons (4 grams) lime zest
• 2 teaspoons (4 grams) grated fresh ginger
• ½ pound (226 grams) fresh sugar snap peas, trimmed
• Hot cooked rice noodles, for serving
• Fresh cilantro leaves and lime wedges, if desired