Ingredients:
1 can coconut milk - (14-ounce)
1/2 tablespoon red curry paste (Thai Red Chili paste)
1 1/2 tablespoons brown sugar
1 tablespoon lime juice
1/3 cup basil leaves - coarsely chopped (substitute with Karapincha Curry Leaves)
2 teaspoons olive oil
1 pound chicken breast halves - cut in 1" cubes
1/2 medium bell pepper - julienned
1 medium carrot shredded (optional)

Directions:

In a medium saucepan, combine coconut milk and red curry paste. Bring to a low boil and let simmer for five minutes. Add soy sauce, brown sugar, and lime juice. Stir, let simmer for 5 more minutes. Add basil leaves; remove from heat.

In a large nonstick skillet, heat olive oil over medium high heat. Season chicken cubes with salt & pepper. When oil is hot, add chicken. Cook until no longer pink in the middle (about 7 minutes). Add bell pepper, carrot, and saute until the vegetables wilt.

Add curry sauce to chicken mixture. Simmer for 5 minutes over low heat. Serve over rice.