Red Chicken Curry

Ingredients
2-3 cups long grain rice or whichever you prefer
2 chicken breasts, sliced or cubed 
2 tablespoons cornstarch
1 teaspoon oil for vegetables
1/2 green bell pepper, julienne
1/2 yellow bell peper, julienne
1/2 red bell pepper, julienne
1/2 small onion, julienne 
4 cubes palm sugar
1/2 teaspoon water  
1 tablespoon oil for chicken
1 stick of curry leaves 
1 tablespoon red curry paste
1/2 teaspoon of salt 
1 teaspoon fish sauce
1/2 can CHAOKOH coconut milk (13.5 oz can)

Directions

1. Cook rice based on directions on the rice packet.
2. Cut chicken breasts into slices or in cubes.
3. Sprinkle cornstarch over chicken breasts and refrigerate.
4. Heat oil in a wok or pan. Cook green, yellow, red bell peppers, and onion for 2 to 3 minutes. Once cooked, set aside. 
5. Melt palm sugar and water together in microwave for 1 minute or until melted. 
6. Heat oil in wok or pan. Cook chicken for 5 to 6 minutes. At the 2 minute mark, add curry leave, red curry paste, salt to the chicken. 
7. Add 2 tablespoons palm sugar, fish sauce, and coconut milk to the chicken.
8. Taste to see if you feel there is anything lacking (spice, salt, etc.) 
9. Serve warm with rice.

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