INGREDIENTS
2
, 14-ounce cans light coconut milk
1/4 cup
peanut butter (creamy or crunchy)
3
tablespoons red curry paste
2
tablespoons fish sauce
2 tbsp
coconut sugar or brown sugar
2 tbsp
minced fresh ginger
1 tbsp
minced garlic
1/4 tsp
crushed red pepper flakes
2 lb
boneless, skinless chicken breast, cut into 1 1/2-inch pieces
1
small butternut squash, peeled, seeded, and cut into 1/2-inch cubes
2
large red bell peppers, cored and thinly sliced
1
medium yellow onion, thinly sliced (about 3 cups)
2 cups
frozen peas, thawed
2 tbsp
freshly squeezed lime juice (about 1 lime)
Prepared brown rice, for serving
Chopped fresh cilantro, for serving