Thai-Inspired Coconut Chicken Curry Bowls

Ingredients

• 1 1/2 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 tbsp lime juice
• 1 1/2 cups jasmine rice
• 2 cups broccoli florets
• 1 bell pepper, sliced
• 2 carrots, julienned
• 4 green onions, sliced
• 1/4 cup cilantro, chopped
• 1/4 tsp crushed red pepper flakes, optional, for serving

Instructions

1. 1

   1. Cook the jasmine rice according to package instructions. Keep warm.

2. 2

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