Thai Red Chicken Curry

Season 8 Chicken Cutlets (about 1 1/2 pounds) with salt.
In batches, cook in canola oil over medium high heat until golden.  Remove and slice.
Add 2 sliced bell peppers and 1/4 cup water to pan.  Cook until tender.
Add 2 Tbs. Red Curry Paste and 15 ounces coconut milk, and a handfull of fresh basil.  Simmer for 4 inutes.
Add the chicken.
Serve over rice with a squeeze of lime.

I made this for the dinner last night and the whole family ate it.  Even Ellie!  And that's a trick!