Directions

1. In a large pot, sauté pepper and onions with 2 tablespoons of oil until slightly soft.
2. Add curry paste and remaining 2 tablespoons of oil and cook for 3-4 minutes.
3. Make sure to shake the can of coconut milk and then stir out any lumps before adding to pot. Slowly add coconut milk and chicken stock. Rinse the can with some chicken stock once or twice to get as much out of the can as possible.
4. Once liquid starts to simmer, add the chicken and bring back to low boil. Continue to low boil until chicken is fully cooked.
5. For the coconut rice: In a medium pot combine all ingredients. Over medium heat, bring to a boil.
6. Once boiling, reduce heat to low and cook for 15 minutes, stirring frequently.
7. Remove pot from stove and keep lid on! Let sit for 10 minutes to give rice chance to steam. Fluff rice with a fork and serve with the curry.