Fragrant Thai Red Curry Chicken Bowls

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 can coconut milk
• 2 tbsp Thai red curry paste
• 1 tbsp brown sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 bell peppers, sliced into strips
• 1 cup snow peas, trimmed and halved
• 2 cups broccoli florets
• 2 cups jasmine rice, cooked according to package
• 1/4 cup cilantro, chopped
• 4 lime wedges, for serving

Instructions

1. 1

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

2. 2

   Add the chicken and vegetables. Simmer for 12-15 minutes, until the chicken is cooked through and the vegetables are tender-crisp.