1. Heat a large pan or wok over medium heat and add the oil. Add the chicken breasts, season with salt and pepper to taste and cook until lightly browned and cooked through, about 6 minutes per side.

2. Add the peppers, herbs, and curry paste to the pan and stir to combine. Cook for 2 minutes.

3. Pour in the coconut milk, stir to combine and bring to a boil.

4. Stir in the rice and reduce the heat to low. Simmer until the rice is cooked through, about 15-20 minutes.

5. Serve hot with your favorite accompaniments.