Spicy and filling, this chicken curry is great on a cold winter day!

Ingredients:

2 T. olive oil

1 clove garlic, minced

2 t. minced fresh ginger

1 large red bell pepper, cut into 1/3-inch-wide strips

1 1/4 teaspoons Thai red curry paste

2 T. curry powder

1 14-ounce can coconut milk

3 c. boneless chicken breast or thighs, cut into one-inch cubes

Salt

1 bunch scallions, thinly sliced

2 T. fresh  cilantro, leaves and stems chopped finely

Directions:

Saute garlic, ginger and bell pepper in olive oil in large skillet over medium-high heat until softened. Add 1/4 cup coconut milk, curry paste and curry powder and bring to boil, whisking constantly. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook about 7 minutes or until chicken is cooked through, stirring often. Season with salt.  Serve over hot rice. Garnish with scallions and cilantro.  Serves 4-6.