Vibrant Thai Chicken 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
• 2 tbsp lime juice
• 2 medium carrots, peeled and sliced
• 2 cups broccoli florets
• 1 cup frozen peas
• 2 cups jasmine rice, cooked according to package
• 1/4 cup chopped cilantro
• 2 tbsp chopped green onions

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.

2. 2

   Add the chicken and bring the mixture to a simmer over medium heat. Reduce heat to medium-low and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through.