Heat oil in a skillet and add the Thai Red Curry paste.

Add the cumin and coriander and gently sauté on medium heat for a couple of minutes.

Add the cubed chicken pieces and sauté for about two minutes.

Add the coconut milk, bring to a boil, reduce the heat and simmer until the chicken is almost cooked.

Add the peppers and continue to cook until done.

Serve hot with steamed rice!