Thai red curry

Ingredients:

1 can coconut milk - (14-ounce)
1/2 tablespoon red curry paste
Onions - 1/2 , cut long
Bamboo - 1/4 cup
1 tablespoon soy sauce
1 tablespoon peanut butter
1/3 cup basil leaves - coarsely chopped
2 teaspoons olive oil
1 pound chicken breast halves - cut in 1" cubes (or any other meat -pork, beef)
1/2 medium bell pepper - cut long

Method :

In a medium saucepan, combine coconut milk/cream, peanut butter, bamboo and red curry paste. Bring to a low boil and let simmer for five minutes. Add soy sauce and a pinch of sugar. Stir, let simmer for 5 more minutes. Add basil leaves; remove from heat.
In a large nonstick skillet, heat olive oil over medium high heat. Season chicken cubes with salt and pepper. When oil is hot, add chicken. Cook until no longer pink in the middle (about 7 minutes). Add bell pepper, saute until the vegetables wilt. Add curry sauce to chicken mixture. Simmer for 5 minutes over low heat. Serve over rice.