Red Coconut Curry

2 Tbsp canola oil
2 chicken breasts, bite-size pieces

Heat oil and add chicken breasts. Cook until halfway done and put on a plate.

2 Tbsp canola oil
1 onion, diced
3 garlic cloves, diced
2 red potatoes, diced
1 bell pepper, diced
ginger
red pepper flakes
coconut milk (13.5 fl oz)
red pepper paste (we have Thai Kitchen and we think it isn't very spicy)

Heat oil, saute garlic and onion (and ginger if it is real ginger, if it's ginger powder add when you add the curry paste) for a few minutes on medium heat. Add 3 Tbsp red curry paste. Add potatoes and coconut milk. Sprinkle red pepper flakes (amount depends on how hot you want it) in. Add chicken. Let simmer for a few minutes. Add bell pepper. Continue to simmer for about 10 minutes.

Serve over rice.