2 -3 Tbsp Olive Oil
2 Carrots, peeled and chopped fine
1/2 Onion, chopped fine
1 Red Bell Pepper, chopped fine
4 Boneless Chicken thighs, cubed
1 Cup Cooked Rice
2 Tbsp Red Curry Paste, of choice
3 Tbsp Brown Sugar
1 (13.5 oz) can Coconut Milk
2 3/4 Cups Chicken Broth
2 Tbsp Fish Sauce (optional)
Cilatntro, red pepper slices and lime wedges, for garnish
In a large sauce pan over medium high add oil and brown chicken on all sides, about 7 minutes. Remove from pan and set aside and cover.
Add vegetables to the pan and cook 5 - 7 minutes until softened. Add curry paste, brown sugar, rice and fish sauce until incoporated, about 3 minutes.
Add broth and coconut milk, reserved chicken and stir. Reduce heat to medium and let simmer for 15 - 20 minutes until thickened.
Garnish with cilantro, red pepper and wedge of lime.
