Spicy Thai Coconut Curry Chicken Bowls

Ingredients

• 1 1/2 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 lime juice
• 1 cup frozen peas
• 1 1/2 cups basmati rice
• 1/4 cup cilantro, chopped
• 1/4 cup roasted unsalted peanuts, chopped
• 1 tsp sriracha

Instructions

1. 1

   Cook the rice according to package instructions.

2. 2

   In a large skillet, combine the coconut milk, curry paste, fish sauce, brown sugar, and lime juice. Bring to a simmer over medium heat.