Sizzling Thai Coconut Curry Chicken

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 can coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 1 cup frozen peas
• 1.5 cups jasmine rice, cooked
• 1/4 cup chopped cilantro, for garnish
• 2 tbsp sliced green onions, for garnish

Instructions

1. 1

   In a large skillet or wok, combine the coconut milk, red curry paste, fish sauce, and brown sugar. Whisk until well blended.

2. 2

   Add the cubed chicken to the skillet and bring the mixture to a simmer. Reduce heat to medium-low and let the chicken cook for 15-18 minutes, or until it's cooked through.