Coconut Red Curry Chicken

3 t. coconut oil
1 lb.  boneless, skinless chicken breasts, cut into 1/4-in strips
1 med. onion, sliced
1 med. red bell pepper, sliced
1 T. minced fresh ginger
3 cloves garlic, minced
1-1/2 t. red curry paste
1 C. unsweetened coconut milk
2 t. fish sauce
1/2 t. monk fruit extract
2 T. fresh cilantro, chopped

Heat 2 t. of the oil in a large nonstick skillet over medium-high heat.  Add the chicken and cook, stirring occasionally, until no longer pink, 3-4 minutes.  Transfer the chicken to a plate and reserve.

Return the skillet to the stove and heat the remaining 1 t. oil.  Add the onion, bell pepper, ginger, and garlic and cook, stirring occasionally, until slightly softened, 3-4 minutes.  Stir in the red curry paste and cook, stirring, for 1 minute.  Reduce the heat to medium-low, add the chicken and the coconut milk, and gently simmer until the chicken is cooked through, about 2 minutes.  Remove from the heat and stir in the fish sauce, monk fruit extract, and cilantro

** Needs some work.  Nothing wrong with it except a little bland.  Added the rest of the can of coconut milk and about 1-2 more tbsp of curry paste and some crushed red pepper and that helped.