Thai-Inspired Coconut Curry Chicken Bowls
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Tender chicken simmered in a creamy coconut curry sauce, served over aromatic jasmine rice with fresh vegetables.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp red curry paste
- 1 13.5 oz can coconut milk
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup jasmine rice, uncooked
- 2 cups broccoli florets
- 1 cup shredded carrots
- 4 lime wedges, for serving
Instructions
- 1
1. In a large skillet or wok, combine the chicken, curry paste, coconut milk, fish sauce, and brown sugar. Bring to a simmer over medium heat and cook, stirring occasionally, for 15-18 minutes until the chicken is cooked through.
- 2
2. Meanwhile, cook the jasmine rice according to package instructions.
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