1 medium onion, halved and thinly sliced
1 green bell pepper, seeded and sliced
1 tablespoon vegetable oil, or as needed
3 boneless, skinless chicken breast halves, about 3/4 - 1 lb. total, cubed
2 tablespoons prepared Thai red curry paste (OR 4 teaspoons chili powder and 1/4 teaspoon cayenne)
1 14-ounce can reduced-fat coconut milk
1 8-ounce package Sunsweet® Jumbo Red™ Raisins, 1 ½ cups
Fish sauce, to taste, about 1-2 teaspoons
Hot cooked rice
Fresh cilantro, coarsely chopped
In large skillet, sauté onion and bell pepper in oil over medium-high heat until onion is soft, about 3-4 minutes.
Add chicken cubes; cook, stirring occasionally, until no longer pink, about 4 minutes.
Meanwhile, in medium bowl, stir together curry paste and coconut milk; add to skillet with raisins. Bring to a boil; reduce heat to low. Cover and simmer 7-8 minutes.
Add fish sauce, to taste. Serve over hot rice; garnish with cilantro.