as promised

Here is the recipe that hit a home run this weekend. Rather than ordering Thai food in...we decided to take a whack at making a recipe of our own. Our expectations were exceeded (see Robby expression) and we devoured this dish until we could not squeeze in one more bite. If I talked to you on Sunday, I probably told you about the recipe...yes, I was still thinking about it. I'm currently eating leftovers for lunch and I may or may not have had a small portion for a midnight snack last night. I hope you enjoy the recipe as much as Robby & I did!
note: yes people...those are Sonic drinks paired with our very classy homemade Thai dinner, don't judge us.

CURRIED COCONUT CHICKEN
Yield: 6 servings

INGREDIENTS
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• ½ green bell pepper, sliced
• ½ red bell pepper, sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons brown sugar

DIRECTIONS
1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. (toast the spices for more flavor) Stir in onions, peppers and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 20 to 30 minutes.
4. Serve over jasmine rice and garnish with chopped peanuts and cilantro.