Thai-Inspired Coconut Curry Chicken Bowls

Ingredients

• 1.5 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

   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

   2. Meanwhile, cook the jasmine rice according to package instructions.