Quick Red Thai Chicken Curry

Serves: Four | Prep: 15 min | Cook: 35 min

Ingredients:

Quick Red Thai Chicken Curry:
1 Tbsp coconut oil
1 onion, thinly sliced
1 chili, minced
1.5 lbs skinless chicken breasts, cubed
3 garlic cloves, minced
1/4-1/2 cup red thai curry paste
1 can coconut milk
2 tsp light brown sugar
2 tsp fish sauce
1 bell pepper, sliced
1 cup broccoli florets
1 cup baby corn
1 cup sugar snap peas
1 lime, juiced
2 scallions, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup cashews

Directions:
Heat oil in a large skillet over medium high heat. Add onion and chili, cook, 3-5 minutes, until soft. Add chicken, cook, 6-8 minutes. Add garlic, cook 30 seconds more. Add curry paste, stir to incorporate, cook, 1-2 minutes. Stir in coconut milk, brown sugar, and fish sauce. Bring to the boil, simmer, 20 minutes, stirring occasionally. Add bell pepper, broccoli, baby corn, and peas, cook, 3-5 minutes, just until tender.

Take off the heat. Squeeze in lime juice. Garnish with scallions, fresh cilantro, and cashews. Serve over rice and Enjoy!