Step 1

In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.

Step 2

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.

Step 3

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes.

Step 4

Stir in tomato paste, red curry paste, garlic and ginger until fragrant, about 2 minutes.

Step 5

Stir in coconut milk and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 7-10 minutes.

Step 6

Stir in bell peppers until softened, about 5-8 minutes.

Step 7

Stir in cilantro, basil and lime juice; season with salt and pepper, to taste.

Step 8

Serve warm over rice.