Spicy Thai Coconut Curry Chicken with Steamed Edamame

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 1 large red bell pepper, sliced
• 2 medium zucchini, halved and sliced
• 1 can coconut milk, 13.5 oz
• 1 cup low-sodium chicken broth
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1/4 cup fresh basil, chopped
• 3 cups edamame, frozen, steamed

Instructions

1. 1

   In a large skillet or wok, sauté the cubed chicken over medium-high heat until browned, about 5-7 minutes.

2. 2

   Add the sliced red bell pepper and zucchini to the skillet. Cook for an additional 3-4 minutes, until the vegetables are tender-crisp.