Thai Coconut Curry Chicken with Lemongrass Rice

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cubed
• 1 can coconut milk
• 3 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 1.5 cups basmati rice
• 2 stalks lemongrass, bruised
• 1 cup frozen peas
• 1/4 cup chopped cilantro, for serving

Instructions

1. 1

   In a large skillet over medium-high heat, cook the chicken until browned on all sides, about 5-7 minutes. Remove chicken from pan and set aside.

2. 2

   In the same pan, add the coconut milk, curry paste, fish sauce, brown sugar, and lime juice. Whisk to combine and bring to a simmer.