Easy Thai Coconut Curry Chicken Recipe

Here's a great, fairly quick and easy recipe that my family loves! It's a great way to dress up chicken and rice, with TONS of flavor.

I always keep a can of coconut milk in my cupboard, just in case!

Adapted from: this fancy, tasty-sounding recipe

Ingredients:

• olive oil or other oil for cooking
• 1 onion, chopped
• 1 red sweet pepper, chopped
• 1 lb boneless, skinless chicken breast, cubed 
• 3-4 cloves garlic, minced or crushed
• 2 Tbsp curry powder (or more if desired, but my preschooler can't handle the spice. This gives it just enough to be interesting and still okay for her young palate) 
• 2 Tbsp creamy peanut butter (I just tried this new addition tonight. I liked it enough to add it to the official recipe, but it's always been good in the past without it, if it needs to be omitted)
• 1 13.5 oz can coconut milk (not water, but the milk. Usually found in the Asian food aisle)
• salt + pepper to taste (I never add any)
• Rice

1. Cook rice (I'm adding a reminder because I always forget to get the rice started soon enough!)
2. saute onion and sweet pepper in oil until soft
3. add chicken and cook through
4. add garlic and curry powder, cook about a minute, stirring constantly until toasted
5. Add peanut butter, let it melt and stir to coat
6. add coconut milk and stir. If you had curry powder or anything else cook onto the bottom of the pan, scrape it off into the milk with your spatula, it tastes yummy and makes cleanup easier! ;)

Of course I forgot to take a picture of the final result, but even my picky 3-year-old ate it happily!