Tantalizing Thai Coconut Chicken Bowls

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
• 1.5 cups jasmine rice, cooked according to package
• 1 red bell pepper, sliced
• 1 cup snow peas, trimmed and halved
• 4 scallions, sliced
• 4 lime wedges, for serving

Instructions

1. 1

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

2. 2

   Add the chicken and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through.