Make jasmine rice according to directions.
Marinate chicken in fish and soy sauce while you preheat your pan with 1 tbsp coconut oil.
Cook chicken and set aside.
In preheated pan with 1 tbsp coconut oil, place onion and cook until translucent.
Add garlic and ginger and continue cooking for another 10 seconds until fragrant.
Add in the remaining vegetables and cook until tender with a fork. (covering with a lid will speed up this process)
Add in chicken.
In a separate pan heat red curry paste for less than a minute. Add Silk Almond Coconut milk and curry powder with a whisk until blended.
Heat until warm and then add to vegetables and chicken. Press everything into the curry to thoroughly coat everything.
Bring to boil and then reduce to a simmer and continue cooking for another 10 minutes.
Serve over a bed of jasmine rice.