Coconut Chicken Curry with Peppers

• 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’s a paste, not a prepared sauce)
• 4 tbsp vegetable oil
• 2 ½ tsp garlic, minced
• ½ onion, sliced
• 1 red pepper, sliced
• ½ yellow or orange pepper, sliced
• 1 cup coconut milk
• Fresh coriander (cilantro)

1. Heat oil in a large skillet. Add curry paste and fry until fragrant.
2. Add chicken and stir-fry over medium heat until nearly cooked.
3. Add garlic and onions. Continue to cook for about 2 minutes. Add peppers and coconut milk, stirring to form sauce mixture. Cook until peppers are tender-crisp.
4. Garnish with coriander leaves and serve on top of steaming hot white rice.