Thai Coconut Curry Chicken Bowl

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 13.5 oz can coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 1 1/2 cups jasmine rice
• 1 bell pepper, sliced
• 8 oz snow peas, trimmed and halved
• 4 green onions, sliced
• 1/4 cup cilantro, chopped

Instructions

1. 1

   Cook the jasmine rice according to package instructions.

2. 2

   In a large skillet or wok, combine the coconut milk, curry paste, fish sauce, and brown sugar. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.