Thai curry with chicken fillet

Boil the rice according to the instructions on the package. Cut the chicken fillet into strips. Peel and chop the onion. Wash the bell pepper and cut into strips.

Heat the oil in a stir frying pan the chicken breast brown. Add the pepper, onion and stir-fry mix and cook for 2 minutes. Add the curry paste and the coconut milk. Bring to a boil and simmer for 6 minutes.

Divide the rice over the plates. Spoon the curry on the rice.