Thai Red Curry Coconut Chicken Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cubed
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 13.5 oz can coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 cups brown rice, cooked
• 1/4 cup cilantro, chopped
• 3 green onions, sliced

Instructions

1. 1

   In a large skillet or wok, heat 1 tbsp oil over medium-high heat. Add the cubed chicken and cook for 5-7 minutes until lightly browned.

2. 2

   Add the sliced red bell pepper and broccoli florets to the skillet. Cook for 3-4 minutes, stirring frequently, until veggies are crisp-tender.