Thai-Inspired Coconut Curry Chicken with Jasmine Rice

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, diced 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, freshly squeezed
• 1.5 cups jasmine rice, dry, cooked according to package instructions
• 2 cups baby spinach, roughly chopped
• 1/4 cup cilantro, chopped

Instructions

1. 1

   In a large skillet or wok, combine the diced chicken, coconut milk, red curry paste, fish sauce, and brown sugar. Bring to a simmer over medium heat, stirring occasionally.

2. 2

   Reduce heat to low and let the curry simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.