Thai-Inspired Chicken Coconut Curry Bowls

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 brown sugar
• 2 tbsp lime juice
• 1/4 cup fresh basil, chopped
• 2 cups jasmine rice, cooked
• 1 carrot, julienned
• 1 bell pepper, sliced
• 8 oz mushrooms, sliced
• 1 cup snow peas, trimmed and halved

Instructions

1. 1

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

2. 2

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