Sweet onions, colorful bell peppers and snow peas are sautéed with sliced chicken breast and seasoned with red curry paste, fish sauce, soy sauce, lime juice, fresh ginger and garlic, and sweet chili sauce until crisp tender and almost cooked through and then simmered in coconut milk until fully cooked and the flavors marry into a yummy light curry. Jasmine rice is cooked and then fresh lime zest and cilantro is added for a flavorful zing to compliment the curry. I have left this curry not spicy so feel free to add sriracha to the dish before serving if you like it with heat.

To reheat: just microwave the rice and curry, top with a few dashes of sriracha if desired and enjoy!