2 1/2–3 pound boneless, skinless chicken breasts, rinsed, patted dry, and cut into 1/2 in dice
2 red bell peppers, seeded and thinly sliced
1/4 cup fresh basil leaves
Instructions
Make the curry sauce: In a large saute pan, which together the coconut milk, curry paste, lime zest, lime juice, fish sauce, and red pepper flakes (use 1.2 teaspoon for mild heat, 1 teaspoon for medium or 2 teaspoons for hot). Simmer over medium-low heat, stirring often , until it is thick enough to coat the back of a spoon. This will take about 20 minutes.
While the sauce is simmering, prepare the rest of the ingredients. In a fry pan, cook the onion in the butter over medium heat until translucent and slightly brown. Add the chicken and cook on medium-high for about 5 minutes per side, or until each piece is completely white and cooked through. Transfer the chicken and most of the onions to a bowl. Add the bell peppers to the frying pan and cook over high heat for about 10 minutes, until they’re wilted and slightly browned on a couples sides. Remove the pan from heat and set aside.
When the curry sauce has thickened, add the chicken, bell pepper and onion mixture to it. Stir to incorporate and simmer for 5 minutes. Add the basil and simmer for 2-3 more minutes.
Serve warm over cauliflower rice. Garnish each serving with some fresh basil leaves and a lime wedge.