Vibrant Thai Coconut Curry Chicken Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 13.5 oz can coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 2 medium carrots, sliced
• 3 cups broccoli florets
• 1 medium red bell pepper, sliced
• 2 cups jasmine rice, cooked
• 1/4 cup cilantro, chopped
• 2 whole green onions, sliced

Instructions

1. 1

   In a large skillet or Dutch oven, combine the coconut milk, curry paste, fish sauce, and brown sugar. Bring to a simmer over medium heat, stirring to dissolve the curry paste.

2. 2

   Add the chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink.