3 tablespoons light olive oil
1/2 pound fresh yellow bell peppers, diced
3 tablespoons chopped onion
2 small onions, chopped
1 cup prepared brown or green curry paste
1 teaspoon green curry paste
2 limes, garnish top of curry paste
1/2 cup corn oil
1 1/2 cups chopped fresh spinach
1 small green bell pepper, finely chopped
1 tablespoon sherry
3 tablespoons olive oil
1 teaspoon salt
Place half of the bell pepper into cooked pan and spread pan with yellow oil mixture. Heat remaining yellow wine in a large resealable plastic bag. Add bell peppers and onion; stir for about 1 minute or until light golden golden and tender. Drop in bell pepper, onion, green curry paste, curry paste, limes and corn oil. Mix together.
Put remaining brown and green curry paste in resealable plastic bag and brush ingredients evenly onto pan. Cover and refrigerate for about 15 minutes. Place pan in warm oven and preheat oven to 325 degrees F (165 degrees C).
Heat olive oil in a medium skillet over medium heat. Toss pepper mixture with 1 1/2 teaspoon sherry until heated through. Saute peppers and chiles 20 minutes more, then stir in corn oil and sprinkle with sherry. Cook 20 minutes over medium low heat, stirring occasionally, until heated through. Stir in browned vegetables and serve chicken over hot shaped corn rice.