Thai Coconut Curry Chicken with Basmati Rice

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 1 cup basmati rice, uncooked
• 1 large bell pepper, sliced
• 8 oz green beans, trimmed and halved
• 1/4 cup Thai basil, chopped

Instructions

1. 1

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

2. 2

   Add the chicken and cook for 10-12 minutes, until the chicken is cooked through.