Thai Coconut Curry Chicken Bowls with Pineapple Salsa

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can coconut milk, (13 1/2 oz)
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 1/2 cups jasmine rice, uncooked
• 1 cup fresh pineapple, diced
• 1 medium red bell pepper, diced
• 1/2 small red onion, diced
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

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

2. 2

   Add the chicken and simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.