2 Tbsp. oil
1½ lbs. chicken breast, cubed
2 Tbsp. yellow curry paste
1 can coconut milk (13.5oz.)
1 bell pepper, diced
6 Tbsp. peanut butter
2 Tbsp. fish sauce, oyster sauce, or soy sauce (in decreasing fishiness)
3 Tbsp. brown sugar
½ cup water
1 tsp. salt
5 scallions

1. Heat oil in wok and stir fry chicken until browned
2. Add curry paste and cook for 5 minutes
3. Add coconut milk, bell pepper, peanut butter, fish/oyster/soy sauce, brown sugar and water, and simmer for 15-20 minutes, until chicken is tender and the sauce is thickened.
4. Add salt and scallions, and serve over rice.

http://foodformyfamily.com/recipes/easy-thai-peanut-chicken-curry