Thai Red Curry Chicken

2 tablespoons olive oil

2 boneless skinless chicken breasts cut into 1 inch pieces

1/2 red bell pepper, thinly sliced

1/2 green bell pepper, thinly sliced

1 to 2 jalapeno peppers seeded and thinly sliced

1/2 red onion, thinly sliced

2 cloves of garlic

1 stalk of lemongrass (peeled and sliced thinly) or zest of one lemon

3 to 4 tablespoons red curry paste (More if you like it hotter)

1/2 cup Thai basil leaves, roughly chopped

1 can of coconut milk or lite coconut milk

Salt and pepper to taste

Jasmine or brown rice as an accompaniment

Heat the oil in a large skillet. Add the chicken breast pieces and cook until all sides are browned. Remove chicken to a plate. Add the peppers and onions and cook until wilted. Add the garlic and lemongrass if you are using. (My lemongrass was too woody and I substituted the lemon zest).

Return chicken to skillet and add the red curry paste, coconut milk and Thai basil leaves. Stir the ingredients and cook over low heat until the flavors come together (about 20 minutes).

Serve over rice. Makes 4 servings.