Thai Tacos

2 tablespoons of olive oil divided

1 pound of chicken breasts boneless, skinless

1/2 cup of water

1/2 cup of red bell pepper strips

1 tablespoon of ginger root finely chopped

2 teaspoons of garlic finely chopped

1/2 cup of coconut milk

2 tablespoons of red or green Thai curry paste

1 tablespoon of fish sauce

12 6 inch of corn or flour tortillas or hard taco shells

cabbage or carrot shredded

cilantro fresh, chopped

lime wedges

Sriracha sauce, if desired

chopped peanuts, if desired

1. In an 11-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Sauté chicken breasts in oil 5 minutes per side. Add 1/2 cup water; reduce heat. Cover and simmer chicken 5 to 8 minutes longer or until chicken is no longer pink in center. Remove chicken from skillet. Cool 5 minutes; shred chicken with 2 forks. Wipe skillet clean with paper towel.
2. Heat remaining oil in same skillet over medium heat. Sauté bell pepper, gingerroot and garlic 1 minute. Stir in coconut milk, curry paste and fish sauce. Stir in shredded chicken; heat through.
3. Divide chicken mixture among tortillas. Top with cabbage, cilantro and a squeeze of lime. Drizzle with sriracha sauce and sprinkle with peanuts.