Zesty Thai Coconut Chicken Curry Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, diced
• 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 jasmine rice, cooked
• 1 red bell pepper, diced
• 1 zucchini, diced
• 4 green onions, sliced
• 1/4 cup cilantro, chopped

Instructions

1. 1

   In a large skillet, cook the diced chicken over medium-high heat until browned, about 5 minutes.

2. 2

   Stir in the coconut milk, curry paste, fish sauce, and brown sugar. Bring to a simmer and cook for 10-12 minutes, until the chicken is cooked through.