Serves: 8
Start to Finish: 30 minutes

2	tablespoon olive oil
1½	pounds boneless skinless chicken breasts, cut into bite-size pieces
2	red bell peppers, sliced
1	teaspoon ground coriander
1	teaspoon ground cumin
	salt and black pepper to taste
1½	cups coconut milk
2	tablespoons red curry paste

1.  Heat oil in skillet over medium-high heat.  Add chicken and cook 7 minutes, until golden brown.  Add peppers and cook 3 minutes, until lightly browned.  Stir in coriander and cumin, and cook until fragrant. Stir in remaining ingredients, and cook until sauce thickens, stirring occasionally, about 12 minutes. Serve hot over steamed rice.

Per Serving:  225 cal., 13.3 g fat (8 g sat. fat), 48.8 mg chol., 135.1 mg sodium, 131.8 mg pot., 4.2 g carb., 2 g sugar, 0.5 g fiber, 20.2 g pro.