Spicy Thai Chicken Coconut Curry Bowls

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 can coconut milk, full-fat
• 2 tbsp red curry paste
• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 cups broccoli florets
• 1 medium red bell pepper, sliced
• 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, red curry paste, brown sugar, fish sauce, and lime juice. Whisk until well blended.

2. 2

   Add the cubed chicken, broccoli, and bell pepper. Bring to a simmer and cook for 15-20 minutes, until the chicken is cooked through and the vegetables are tender.