Red Curry Chicken

Tonight, as most Monday nights, we planned a quick dinner - Red Curry Chicken.

We made the recipe once before, using shrimp, but this time went with chicken. But we also adapted the recipe a bit to fit our tastes, and to make use of some extra ingredients. While heating the coconut milk and red curry, I threw in about a half dozen dried Thai chilies, cut up. I also sliced some leftover red pepper, and half an orange pepper that would've been leftovers after a meal later this week, had I not used it up. The chilies added just the perfect amount of heat, while the peppers added a little wider range of vitimins, I suppose, in addition to more color and a bit more flavor.