I found this great recipe of all places in Woman's Day magazine. I tried it recently and loved it. (we did have to add a little bit of Thai spice after cooking it, but otherwise it was great!)
Thai Chicken Curry
1 medium onion thinly sliced
1 medium red bell pepper thinly sliced
1 can (14oz) unsweetened coconut milk
1/2 cup frozen petite peas
2 tsp red curry past or 2 tsp curry powder
1/8 tsp ground red pepper (cayenne)
1/2 tsp salt
2 cups sliced cooked chicken
1 cup torn basil leaves
Coat a large nonstick skillet wiht nonstick spray. Saute' onion over med-high heat 3 minutes or until golden.
Add bell pepper, cover and cook 4 minutes, stirring occasionally, until onion and pepper are almost tender
Stir in coconut milk, peas, curry and salt; bring to a boil. Add chicken; simmer uncovered 1 minute or until sauce is slightly thickened and vegetables are tender. Remove from heat; stir in basil.
Serve over sticky rice.
UPDATE: I had Carly read this to me when I cooked it this week. I had so many typos it was funny....i had written: "remove from head" Ummmmmok