Spicy Thai Coconut Chicken Curry Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp red curry paste
• 1 13.5 oz can coconut milk
• 1 cup chicken broth
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 medium bell pepper, sliced
• 2 cups snap peas, trimmed and halved
• 2 cups jasmine rice

Instructions

1. 1

   In a large skillet or wok, heat 1 tbsp oil over medium-high heat.

2. 2

   Add the chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned.