Aromatic Thai Coconut Curry Chicken Bowls

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can coconut milk, 13.5 oz
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 2 cups jasmine rice, cooked according to package
• 1 cup frozen peas
• 1 red bell pepper, sliced
• 2 medium carrots, sliced

Instructions

1. 1

   In a large skillet or wok, combine the chicken, coconut milk, curry paste, fish sauce, and brown sugar. Bring to a simmer and cook for 15-20 minutes, until chicken is cooked through.

2. 2

   Stir in the lime juice and cilantro. Serve the chicken curry over the cooked jasmine rice, topped with the peas, bell pepper, and carrots.