Sizzling Thai Coconut Curry Chicken Bowls

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 2 tsp brown sugar
• 2 tbsp lime juice
• 2 cups frozen mixed vegetables
• 2 cups jasmine rice, cooked
• 1/4 cup cilantro, chopped
• 1/4 cup crushed peanuts, for topping

Instructions

1. 1

   In a large skillet over medium-high heat, cook the chicken until lightly browned, about 5-7 minutes.

2. 2

   Add the coconut milk, curry paste, fish sauce, and brown sugar. Stir to combine and bring to a simmer.