Penang Chicken Curry Bowl

Take 4 medium chicken breasts, sliced and pan fried in some olive oil -- once cooked through, set aside to add later.

Then, in a large frying pan -- saute 1 red bell pepper (roughly chopped) and 10 button mushrooms (sliced) till the released moisture from the mushrooms evaporates. Add 2 julienned (thinly sliced) carrots and continue to saute the veggies until the carrots just begin to soften.

Add 1 can of coconut milk -- I used a 14 oz can... AND 2 tbsp of Mild Red Curry Paste... found easily in the grocery store.

Bring the liquid and veggies to a boil and simmer till the sauce thickens slightly -- and the longer the better for the flavour. Then, you add the chicken -- heat through -- done!!

Cook some brown jasmine rice or noodles of your choice and serve together.

And the finishing touch... sprinkle on some crushed peanuts and finely chopped Thai Basil or regular basil and ENJOY!!