Thai "orange" Curry Chicken

Ingredients

• 2-3 boneless skinless chicken breasts (cut into bite sized pieces)
• 1 (14 ounce) can coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 1/2 red bell peppers (chopped)
• 1 tablespoon yellow curry powder
• 1 tablespoon chili paste
• 1 1/2 teaspoons lime juice
• 1/2 teaspoon sweet basil
• 1 garlic clove (minced)
• 1 tablespoon fresh ginger (grated or minced)
• 1/2 onion (chopped finely)
• 1 tablespoon sweet chili sauce
• 2 tablespoons olive oil

Directions

1. 1

   Heat oil in a large skillet over medium heat.

2. 2

   Add chicken, and cook just until white on all sides (do not overcook). Remove chicken and drain.

3. 3

   Add onion, garlic and ginger and cook until transparent.

4. 4

   Add coconut milk, then add the rest of the ingredients. Mix well and let come to a boil.

5. 5

   Turn down heat to a simmer, and add chicken back into the skillet. Cover and simmer, stirring about every 10 minutes. I usually simmer it for about a half an hour covered, then remove the cover for the last 10 minutes to thicken a bit.

6. 6

   Serve over rice, and enjoy!