Thai Coconut Curry Chicken

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can coconut milk, 13.5 oz
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• 2 cups jasmine rice
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 cup bamboo shoots, drained and sliced
• 1/2 cup basil, chopped

Instructions

1. 1

   In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.

2. 2

   Add the chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned.