Spicy Thai Coconut Chicken Curry

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
• 1 tbsp brown sugar
• 2 tbsp fresh lime juice
• 1.5 cups jasmine rice, uncooked
• 4 cups baby bok choy, chopped
• 1 medium carrot, sliced
• 1 medium red bell pepper, sliced
• 4 green onions, sliced
• 1/4 cup fresh cilantro, chopped

Instructions

1. 1

   Cook the jasmine rice according to package instructions.

2. 2

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