1red bell pepperseeded, cored and cut into thin (or square) pieces
1orange bell pepperseeded, cored and cut into thin (or square) pieces
1/2onioncut into thin strips
1/2cupcilantrogarnish
1- 1 1/2cans coconut milkwe like ours saucy, so we added almost 2 cans
2Tbs.green curry paste
1-2Tbs.brown sugar
2Tbs.fish sauce
1Tbs.soy sauce
Dash of cayenneor more if you like spice
Salt and pepper to tastecareful with the salt..you won't need a lot because fish sauce is salty
4cupcooked Jasmin rice
Instructions
Cut and prepare the vegetables and chicken. In a large saute pan (or wok), place a little olive oil and bring to medium heat. Add the chicken and saute until mostly cooked through. Remove chicken and set aside. Add all of the vegetables with a little more olive oil (if needed) and saute until they just begin to soften. Add the coconut milk, curry paste, brown sugar, fish sauce and soy sauce. Saute with the vegetables for a few minutes and then add the chicken back to the pan. Continue to simmer on low heat until the chicken is cooked through and the flavors come together. Season the sauce to your liking with more pepper, cayenne or salt (or more sugar if you like your curry sweeter). Serve over warm, cooked Jasmin Rice.