Thai Red Curry Chicken

Do you believe that your sense of taste changes?  There was a time that spicy food for me was a recipe for an upset tummy.  I'm not sure where the changes happened but I'm drawn to food that has a kick to it.  Maybe it has something to do with familiarity and just having your stomach develop tolerances.  No idea.

This Thai Red Curry Chicken dish started as an experiment and was a no brainer in preparation.  The end result was a big hit.

Ingredients

2 Tbsp canola oil
3 boneless chicken breasts, cubed
1 medium onion, sliced thin
1/2 red bell pepper, sliced in strips
1/2 yellow pepper, sliced in strips
1 Tbsp red curry paste
1 tin light coconut milk
1 Tbsp cornstarch

Directions

1.  Heat oil on medium in a large skillet.  Add chicken and cook until chicken is no longer pink (approximately 5 minutes)

2.  Add onion and peppers to start the cooking process.  Add red curry paste stirring to coat and infuse the flavour.
3.  Mix the cornstarch with the coconut milk and add to skillet stirring to combine.  Bring to a boil and reduce heat to simmer until the sauce thickens.

NOTE:  I added vegetables that I felt like having but there are really no vegetable boundries.