Prep Peppers by slicing them length wise into strips.
Cube the Chicken Breast into 1" portions. If using shrimp - peel, devein and remove tail.
Heat Olive Oil over medium-high heat in large pan. Add minced garlic and toss in the oil.
Add your choosen protein to the heated pan and allow to slightly cook. If you are using shrimp, quickly move on to the next step - shrimp cooks faster than chicken.
Add in the red curry paste to the pan and combine with chicken until chicken is fully cooked.
Add Peppers, Ginger, Onion Powder and combine.
Shake up your can of Coconut Milk before opening. Add in the Coconut Milk and the remaining ingredients, expect the cornstarch. Stir and lower heat, let simmer for 5-10 minutes. This is when the flavours start to meld together.
In the meantime, cook your rice or rice noodles per package instructions.
Slowly begin to add in the Cornstarch to the Curry - add it a little at a time to thicken the sauce.
Induvidually serve the Curry on a bed of Rice Noodles or Rice. Garnish with Basil and Enjoy!
Best to store the Noodles separately from the Curry, unless you are able to protion into individual containers.