Thai Red Curry

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned on all sides and cooked through (about 5-7 minutes). Remove chicken from skillet and set aside.
3. Add sliced onion, minced garlic, sliced red bell pepper, sliced yellow bell pepper, and broccoli florets to the skillet. Cook until slightly tender (about 5 minutes).
4. Stir in Thai red curry paste and cook for 1 minute to release its fragrance.
5. Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer, stirring until the sugar is dissolved.
6. Return the cooked chicken to the skillet. Simmer for 5-7 minutes, or until the sauce has thickened slightly and the chicken is heated through.
7. Stir in lime juice.
8. Garnish with fresh cilantro and serve hot over cooked rice.