thai red curry chicken

from Real Simple's dinner tonight: done!
4 servings

Cook: 
1 cup white rice

In large skillet over medium-high heat:
Heat 2 tablespoons canola oil
1.5 pounds chicken cutlets, seasoned with 0.5 teaspoon salt and 0.25 teaspoon black pepper
Remove chicken from skillet and cut into strips.

Add:
1-2 red bell peppers, sliced
0.25 cup water
Cook and toss frequently, until tender (about 3-4 minutes).

Add:
2 tablespoons red curry paste
one 15 ounce can of light coconut milk
Simmer until slightly thickened, then add the chicken back.

Serve the chicken curry over the rice with:
lime wedges
0.25 cup torn fresh basil leaves