Thai-Style Chicken

Ingredients:

1 medium onion, cut into 1/4-inch wedges
3/4 cup light coconut milk
1 1/2 tbsp. red curry paste
black pepper
1 lb chicken breast tenders
3 tbsp. chopped fresh cilantro
1 tbsp. fish sauce
12 oz. roasted red bell peppers, drained and coarsely chopped


Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is golden, stirring frequently. Stir in coconut milk, curry paste, and black pepper. Add the chicken; bring to a simmer. Cook 8 minutes or until chicken is done, stirring frequently. Stir in cilantro and remaining ingredients, and cook 1 minute.