Squeek's Thai Chicken

1 serving A Taste of Thai - LIte Coconut Milk - WHOLE can (398 ml) (by LURLYB)
2 tsp A Taste of Thai - Red Curry Paste (by LISAG418)
2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
1 1tsp Sesame Oil
1 cup Bell peppers (Green, Red, Yellow, Orange)
1 cup, chopped Onions, raw
1 cup (1/2" slices) Bamboo shoots, cooked
3 tsp Siracha chili sauce (by LYC563)
1 tbsp Soy Sauce
1 tsp (C) Garlic, minced (by SHEILAHARVILLE)
1 tbsp Peanut Butter, chunk style
1 tbsp JIF creamy peanut butter
2 tsp packed Brown Sugar

Cut and cook chicken over medium heat.
In a bowl combined Can of coconut milk, Curry Paste, Sesame Oil, Siracha, Soy Sauce, Garlic and Brown Sugar.
Add Chopped Onion and Bell Pepper to Chicken. Cook 2 minutes.
Add Coconut Milk Mixture over chicken, bell pepper and onions. Let cook together for at least 10 minutes over low heat. You want a gentle simmer. Add in Peanut butter at the very end as a special ingredient. Serve by itself or over rice. I serve it over barley for because barley is awesome.

Serving Size: 3 Good Size Servings or 4 small ones

Number of Servings: 3

Recipe submitted by SparkPeople user DONNYBSQUEEK.