Fiery Thai Red Curry Chicken Rice Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can coconut milk
• 2 tbsp Thai red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 1/4 cup fresh basil, chopped
• 4 cups coconut rice, cooked according to package
• 2 medium carrots, julienned
• 1 medium bell pepper, thinly sliced
• 4 green onions, sliced

Instructions

1. 1

   In a large skillet, combine the coconut milk, curry paste, fish sauce, brown sugar, and lime juice. Bring to a simmer over medium heat.

2. 2

   Add the chicken and simmer for 15-20 minutes, until chicken is cooked through and sauce has thickened.