Chicken Coconut Curry

chicken thighs (boneless & skinless)

Yellow curry powder (like madras or moochi)

light coconut milk from the can

sugar snap peas (or snow peas, thinly sliced on an angle)

red bell peppers (sliced & halved)

Juice of 1 lime or 2 teaspoons rice wine vinegar

cooked & frozen brown rice

Grapeseed or olive oil

Kosher salt

Fresh cracked black pepper