1 tablespoon coconut oil
2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
4 ounces red curry paste (small jar, about 6 tbsp)
2 (13.5-ounce) cans coconut milk
3 carrots
4 green onions, thinly sliced
3 ounces snow peas (about 1 cup)
1 tablespoons freshly squeezed lime juice
2 cups cooked brown rice
Heat coconut oil in a large pot over medium heat. Season chicken with salt and pepper. Add chicken to the pot and cook until golden, about 3-5 minutes.
Add garlic and red curry paste, mix well and cook until fragrant, about 1 minute.
Stir in coconut milk and carrots. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
Stir in green onions and snow peas and cook until just tender, about 3 minutes.
Remove from heat; stir in lime juice; season with salt and pepper, to taste.
Serve immediately with brown rice.
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