Sauté chicken, then add the green pepper set aside.

In a medium saucepan, combine the coconut milk and 3 cups of water and bring to a boil. Add in the rice, yellow curry powder, saute chicken and green pepper,then salt. Return the rice to a slow simmer, and then cover the saucepan and turn the heat to low. Cook the rice over low heat without removing the lid for 20 minutes or until tender.