Prepare rice according to instructions on package.
Warm a large skillet over medium heat. Add the oil. Once it’s hot, add the onion and a pinch of salt. Sauté until the onion softens, about 5 minutes. Add the garlic and ginger and stir for 30 seconds, or until fragrant.
Add the bell peppers and carrots. Cook until the vegetables are tender, stirring occasionally. Next, add the chicken, curry paste, fish sauce. Cook for 5 minutes, stirring often.
Add the coconut milk, water, coconut sugar; combine. Simmer over medium heat for 5 to 7 minutes. (Longer if you want a thicker curry sauce).
Garnish with cilantro and season with tamari and/or lime.
Serve with rice and enjoy.
