Zesty Thai Coconut Curry Chicken with Pineapple Salad

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can coconut milk
• 2 tbsp red curry paste
• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice, from 1 lime
• 1 cup jasmine rice
• 2 cups fresh pineapple, diced
• 1 medium red bell pepper, diced
• 1 medium cucumber, diced
• 1/4 cup cilantro, chopped
• 2 tbsp mint, chopped
• 4 lime wedges, for serving

Instructions

1. 1

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

2. 2

   Add the chicken and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.