Thai Red Curry Chicken Rice Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cubed
• 3 tbsp red curry paste
• 1 13.5 oz can coconut milk
• 2 cups brown rice, cooked
• 2 medium carrots, julienned
• 1 medium bell pepper, julienned
• 1 cup snow peas, halved
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 1/4 cup fresh basil, chopped
• 1/4 cup roasted peanuts, chopped

Instructions

1. 1

   In a large skillet over medium-high heat, cook the chicken in a bit of oil until lightly browned, about 5-6 minutes.

2. 2

   Stir in the red curry paste and cook for 1 minute until fragrant.