Chicken with red bell pepper in green coconut sauce

This recipe is from cookbook called Asian hot & spicy. Recipe didn't have red bell pepper and onion. Also, I used basil instead of cilantro. We love coconut curry paste sauce. I make with different vegetables.

Ingredients
1 can coconut milk
1 tbsp green curry paste
1tbsp fish sauce
1 lime juice
1 onion sliced
1 red bell pepper chopped
1 lb chicken breast cut in to small pieces
steamed jasmine rice
1 cup fresh basil leaves  fro garnish


Preparation Method
In a sauce pan over low heat, combine coconut milk, curry paste lime juice, fish sauce. stir until heated through, about 5 minutes, do not boil. Add chicken and cook about 5 minutes and add bell pepper and onion cook about 20 minutes. Serve hot with steamed jasmine rice. Garnish with basil leaves.