Thai Chicken Curry

1 sliced onion

1 sliced red pepper

1 can (14 oz) coconut water (or milk)

1 cup frozen or fresh peas

2 tsp curry

1/8 tsp red pepper

1/2 tsp salt

2 cups cooked chicken

fresh basil garnish

Saute onion and pepper until tender, add coconut, peas and spices and mix thoroughly. Bring to a simmer and add chicken. Simmer uncovered until thickened. Serve over rice with basil garnish.