Thai Chicken Coconut Curry | The Leaf

Ingredients

• 2 tsp. coconut oil
• ½ cup yellow onion, sliced
• 1 small red bell pepper, sliced into ¼” thick strips
• 1 small yellow bell pepper, sliced into ¼” thick strips
• 1 small zucchini, cut into ½” x 2” strips
• 1 cup sliced white mushrooms
• 1 tsp. minced garlic
• 1 Tbsp. freshly grated ginger
• 2 Tbsp. red thai curry paste
• 1 13.5 ounce can light coconut milk
• ½ tsp. crushed red pepper flakes
• 8 ounces (~2 cups) cooked, shredded rotisserie chicken
• 2 cups cooked brown rice