Coconut Chicken Curry with Peppers
4 TBSP vegetable oil
4 boneless, skinless chicken breasts, or 6 boneless, skinless thighs, cut into bite-sized pieces
2 TBSP Indian or Thai curry paste (make sure it is paste, not a prepared sauce)
2 1/2 TSP garlic, minced
1/2 onion, sliced
1 red pepper, sliced
1/2 yellow or orange pepper, sliced
1 cup coconut milk
1. Heat oil in large skillet. Add curry paste and fry till fragrant. Add chicken and stir-fry over medium heat until nearly cooked.
2. Add garlic and onions, and continue to cook for about 2 minutes. Add peppers, and coconut milk, stirring to form sauce. Cook until peppers are tender-crisp.
3. Garnish with coriander leaves and serve with steaming hot white rice.