Aromatic Thai Coconut Chicken Curry

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can coconut milk, (13 1/2 oz)
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 2 medium carrots, julienned
• 1 medium red bell pepper, sliced
• 1 cup snow peas, trimmed and halved
• 2 cups jasmine rice, cooked according to package

Instructions

1. 1

   In a large skillet or wok, combine the coconut milk, curry paste, fish sauce, and brown sugar. Bring to a simmer over medium heat, stirring frequently.

2. 2

   Add the chicken and cook for 5-7 minutes, until the chicken is no longer pink.