Tangy Thai Coconut Curry Chicken

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can coconut milk
• 2 tbsp red curry paste
• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 cup frozen peas
• 1 cup bamboo shoots, drained and sliced
• 2 cups jasmine rice, cooked according to package

Instructions

1. 1

   In a large skillet or wok, combine the coconut milk, red curry paste, brown sugar, fish sauce, and lime juice. Whisk to combine.

2. 2

   Add the chicken and bring the mixture to a simmer. Cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through.