Thai Chicken

Thierry and Julie come to visit and we prepare a great weeknight Thai chicken curry.6 boneless, skinless chicken thighs, cut into quarters
1 large onion, diced
1 orange pepper, diced
1 red chili, minced
4 cloves garlic, minced
1-inch fresh ginger, minced
½ tsp red pepper flakes
1 can coconut milk
1 Tbsp Thai fish sauce
2 Tbsp red Thai curry paste
2 whole star anise
1 piece cinnamon bark
1 Tbsp minced cilantro

In a deep skillet, sauté the chicken in a bit of oil until nicely browned on all sides. Set aside. Remove to a bowl. In same skillet add the onion, pepper and chili and cook until softened, about 5 minutes, adding oil as necessary. Add the garlic, ginger and pepper flakes and cook another 2-3 minutes, stirring regularly, until fragrant. Add the remaining ingredients and cook covered 15 minutes until the chicken is cooked through. Top with minced cilantro if desired (I do!).