Thai Coconut Curry Chicken with Pineapple Fried 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 cups fresh pineapple, diced
• 2 cups jasmine rice, cooked
• 1 cup frozen peas
• 1 cup carrots, julienned
• 1/2 cup scallions, sliced
• 1/4 cup cilantro, chopped

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.

2. 2

   Add the chicken and simmer for 12-15 minutes, until chicken is cooked through.