Thai Coconut Curry Chicken with Vegetables

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Boneless chicken thighs, cut into bite-sized pieces
• 1 can (14 oz) Coconut milk, canned
• 2 tbsp Red curry paste
• 1 tbsp Fish sauce
• 1 tbsp Brown sugar
• 2 tbsp Vegetable oil
• 1 each Red bell pepper, sliced
• 1 each Zucchini, sliced
• 1 cup Carrots, thinly sliced
• 1/2 each Red onion, sliced
• 3 cloves Garlic
• 1 tbsp Fresh ginger, grated
• 1 each Lime, juiced
• 2 cups (dry) White rice
• 1/4 cup Fresh cilantro, chopped
• 2 each Green onions, sliced
• 1 each Fresh red chili, sliced (optional)

Instructions

1. Cook the rice according to package directions.
2. In a large skillet or wok, heat the oil over medium-high heat. Add the onion, garlic, and ginger and sauté 2 minutes.
3. Add the chicken and cook until browned on the outside, about 5 minutes.
4. Add the bell pepper and carrots and cook 3-4 minutes until starting to soften, then add the zucchini and cook 2 minutes more.
5. Stir in the curry paste and cook 1 minute until fragrant.
6. Pour in the coconut milk, fish sauce, and brown sugar, and stir to combine.
7. Bring to a simmer and cook 8-10 minutes, until the chicken is cooked through (165°F) and the vegetables are tender but still crisp.
8. Stir in the lime juice, then serve over rice, garnished with cilantro, green onions, and red chili if desired.