3-4 teaspoons Olive Oil (or Coconut Oil if you prefer)
2 cups Coconut Milk
4 boneless chicken breasts, sliced thin
2-3 bell peppers, sliced
2-3 garlic cloves, finely chopped
1/2 red onion, chopped
1 piece fresh ginger, peeled and chopped
Juice of 1 lime
3 teaspoons fish sauce
2-3 hot chilies
Salt and pepper to taste
Cilantro, chopped for garnish
2 lemongrass stalks, chopped
1 cup jasmine rice
In a large saucepan, add the olive oil or coconut oil, garlic and onion. Sauté until mixture is softened, about 2-3 minutes.
Add the chicken, bell pepper, mushrooms, lemongrass and ginger and sauté until chicken is slightly browned on both sides.
Reduce heat to low, add the coconut milk, fish sauce, salt and pepper, and red chilies, and simmer, covered for 20-30 minutes.
While the curry is simmering, make the jasmine rice with 1 cup rice and 2 cups water. Bring rice to a boil, and then reduce heat and simmer covered for 20 minutes, or until the water is absorbed. Remove from heat and let sit for 5-10 minutes.
Put rice into the bottom of two soup bowls. Use a ladle to spoon the curry over the mixture (be sure to spoon lots of liquid over the rice and chicken). Add salt and pepper to taste. Add fresh cilantro for garnish.