Red Curry Chicken

INGREDIENTS

1½ lb boneless, skinless chicken breasts, cut into large bite size pieces
2 tablespoons coconut oil
1 green pepper, cut into strips
1 red pepper cut into strips
½ white or sweet onion, sliced
1 clove garlic, minced
1 tin coconut milk
4 oz. jar red curry paste
½ lime, juiced
Salt and pepper
Shredded Thai basil for serving (optional)

DIRECTIONS

Heat oil in a large pan over medium heat.
Season chicken with salt and pepper and add to the pan.
Cook chicken stirring occasionally until all sides are brown and chicken is cooked thoroughly, about 10-12 min.
Add in peppers, onion and garlic and cook until slightly tender about 5 min.
In a small bowl mix together coconut milk, red curry paste and lime juice until blended.
Add sauce in with chicken and stir to coat.
Bring to a boil then reduce to a simmer for about 5-10 min.
Season with salt and pepper to taste if desired.
Garnish with basil
Serve with jasmine rice