Contributed by (Adapted from www.artofliving.ca)

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Ingredients

2 tsp Vegetable oil
3 C sliced Onion
1 1/2 C sliced Red bell pepper
1 C light Coconut milk
3 Tbs Orange juice concentrate
2 tsp Brown sugar
2 tsp Fish or Oyster sauce
1 tsp Curry powder
1 1/2 tsp crushed fresh Garlic
2 tsp minced fresh Ginger
2 tsp minced, seeded Jalapeño peppers or 1 1/2 tsp Chili paste (or to taste)

Instructions

In a large skillet, add the vegetable oil and place over medium heat. Add the sliced onion and sauté until lightly browned, about 8 minutes. Add the bell pepper and cook for 4 more minutes. To make the sauce, combine the coconut milk, juice concentrate, sugar, fish sauce, curry, garlic, ginger and jalapeño in a bowl, mixing well. Add to the onion and pepper mixture, reduce the heat to low and cover. Simmer for 15 minutes. Serve over pasta, chicken, tofu, or fish.

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