Thai Red Curry Chicken Lettuce Wraps

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, diced
• 2 tbsp Thai red curry paste
• 1 13.5 oz can coconut milk
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 16 romaine lettuce leaves, for serving
• 1 cup shredded carrots
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 2 tbsp crushed peanuts

Instructions

1. 1

   In a large skillet, combine the diced chicken, Thai red curry paste, coconut milk, fish sauce, and brown sugar. Stir to coat the chicken.

2. 2

   Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through.