Veggie-Packed Thai Coconut Curry Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp fresh lime juice
• 2 cups broccoli florets
• 1 cup snow peas
• 1 red bell pepper, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 cups jasmine rice, cooked according to package instructions

Instructions

1. 1

   In a large skillet or wok, combine the coconut milk, curry paste, fish sauce, brown sugar, and lime juice. Whisk to combine and bring to a simmer over medium heat.

2. 2

   Add the chicken, broccoli, snow peas, bell pepper, onion, garlic, and ginger. Cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.