Thai Red Curry Chicken Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp red curry paste
• 1 can coconut milk
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 2 medium carrots, sliced
• 2 cups broccoli florets
• 2 cups jasmine rice, cooked according to package instructions
• 1/4 cup cilantro, chopped

Instructions

1. 1

   In a large skillet or wok, heat 1 tbsp of oil over medium-high heat.

2. 2

   Add the chicken and cook for 5-7 minutes, stirring occasionally, until lightly browned.