Thai Coconut Curry Chicken with Roasted Vegetables

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cubed
• 1 can coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 2 cups broccoli florets
• 2 medium bell peppers, sliced
• 2 medium carrots, sliced
• 1 cup green beans
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. 1

   Preheat the oven to 400°F. Toss the broccoli, bell peppers, carrots, and green beans with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly caramelized.

2. 2

   In a large skillet, combine the coconut milk, curry paste, fish sauce, and lime juice. Bring to a simmer over medium heat.