Spicy Coconut Chicken Curry Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can coconut milk, (13 1/2 oz)
• 2 tbsp red curry paste
• 2 tbsp ginger, grated
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 cups jasmine rice, cooked according to package
• 4 lime wedges, for serving
• 1/4 cup chopped cilantro, for serving

Instructions

1. 1

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

2. 2

   Add the chicken and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through.