Zesty 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
• 1 1/2 cups basmati rice, cooked
• 1 cup frozen peas
• 1 cup carrots, julienned
• 1/4 cup cilantro, chopped
• 2 tbsp scallions, sliced

Instructions

1. 1

   In a large skillet, combine the chicken, coconut milk, curry paste, fish sauce, and brown sugar. Bring to a simmer over medium heat.

2. 2

   Reduce heat to low and let the curry simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.