Thai Coconut Curry Breakfast Scramble

Ingredients

• 12 eggs, large
• 2 pounds chicken breasts, boneless, skinless, cubed
• 1 can coconut milk, 13.5 oz
• 2 tablespoons red curry paste
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 2 stalks lemongrass, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup cilantro, chopped
• 4 green onions, sliced

Instructions

1. 1

   In a large skillet, cook the cubed chicken over medium-high heat until browned and cooked through, about 8-10 minutes.

2. 2

   Add the coconut milk, red curry paste, lime juice, fish sauce, brown sugar, lemongrass, garlic, and ginger. Stir to combine and simmer for 5 minutes.