Ingredients
2 tablespoons vegetable oil
1 1/2 tablespoon Red Curry Paste
1 can Coconut Milk
1 1/2 pounds Chicken
2 teaspoons Fish Sauce
1 each red and green bell pepper cored and sliced
1 bunch of green onions
10 basil leaves chopped

Instructions
Heat the oil in wok over medium heat. Stir fry chicken until browned - remove to a platter. Stir fry vegetables until crisp cooked - remove to a platter. Add the Curry Paste and simmer for 2 minutes, so that it is dissolved and foaming. Stir in the can of the coconut milk. Cook over medium heat for 4 minutes, stirring occasionally. Stir in the fish sauce. Add the chicken and vegetables and simmer for several minutes. Add the chopped basil. Season to taste with more fish Sauce if desired. Serve over rice.