Heat up the curry paste at a medium heat for 2-3 minutes.If you notice there was no oil in the ingredient list. That's because you will scoop 2 tbsp of the oily cream from the top of the can to use for cooking oil. Add chicken & garlic then cook for 3-4 minutes until chicken is almost cooked through.
The Rest
Add in 1 cup of coconut milk, all other ingredients, and let come to a simmer
The Finish
Lower the heat to simmer and let simmer for 3-4 minutes until chicken is cooked and peppers are tender.Taste the curry and here is where you add more of the coconut milk if needed; to add more salt add more fish sauce (worcestershire & soy sauce); to add a little more citrus you can do a little more of the tamarind or lime juice if you wanted.
Serve
Serve with any of your favorite rice. Of course sticky rice, basmati or white rice are ideal. I used whole wheat rice to add a touch of healthiness to the meal.