Zesty Thai Coconut Curry Chicken with Mango Salsa

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cubed
• 1 can coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 2 tbsp lime juice
• 1 large mango, diced
• 1 medium red bell pepper, diced
• 1/2 cup red onion, diced
• 1/4 cup cilantro, chopped
• 2 cups jasmine rice
• 1 can coconut milk, for rice

Instructions

1. 1

   In a large skillet, combine the chicken, coconut milk, curry paste, fish sauce, and brown sugar. Bring to a simmer and cook for 20 minutes, stirring occasionally, until chicken is cooked through.

2. 2

   Meanwhile, make the mango salsa by combining the diced mango, bell pepper, red onion, and cilantro in a bowl. Squeeze the lime juice over the top and toss to coat.