8 thin chicken cutlets (1 1/2 pounds total)
2 sliced red bell peppers
14 cup water
2 tablespoons red curry paste
15 ounces coconut milk
Season chicken cutlets with salt. Cook in canola oil over medium-high heat until golden; remove and slice. Add bell pepper and water to pan; cook until tender. Add red curry paste and coconut milk; simmer for 4 minutes. Add the chicken. Serve over rice and fresh lime.