Thai Coconut Curry Chicken Bowls

Ingredients

• 1.5 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
• 2 cups frozen mixed vegetables
• 1.5 cups jasmine rice, uncooked
• 1 13.5 oz can unsweetened coconut milk
• 1/2 tsp salt
• 1/4 cup cilantro, chopped

Instructions

1. 1

   In a large skillet or wok, combine the chicken, coconut milk, curry paste, fish sauce, brown sugar, and lime juice. Bring to a simmer and cook for 10-12 minutes, until the chicken is cooked through.

2. 2

   Stir in the frozen vegetables and cook for an additional 5 minutes, until heated through.