Thai Coconut Curry Chicken with Jasmine Rice

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 can coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 1.5 cups jasmine rice, uncooked
• 1 cup frozen peas
• 1/4 cup chopped cilantro
• 1/4 cup roasted cashews

Instructions

1. 1

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

2. 2

   Add the cubed chicken and cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through.