Thai Red Curry Chicken with Coconut Rice

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tablespoons red curry paste
• 1 can coconut milk
• 2 cups brown rice
• 1 cup coconut milk, for the rice
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1/4 cup basil leaves, chopped
• 5 lime wedges, for serving

Instructions

1. 1

   In a large skillet or Dutch oven, heat 1 tablespoon of oil over medium-high heat.

2. 2

   Add the chicken and cook for 5-7 minutes, until browned on all sides.