Pre-heat oven to 400.

On a greased baking sheet, spread out the strips of green pepper, and add broccoli, cut or torn off into smaller florets. Drizzle with 1 tbsp. of olive oil, an lightly season with kosher salt. Mix, and roast for about 20 minutes, or until edges of veggies brown. Remove and set aside.

Dice up chicken breast into bite size pieces, then add to a large mixing bowl. Add all purpose flour, a few pinches of salt, and mix together. In a large skillet, add 1 tbsp. of olive oil and heat to medium high. Once hot, add chicken breast. Stir enough to fully cook and brown outsides of the chicken. This should take about 10 minutes or so. Cut into a piece of chicken to ensure doneness. Remove from skillet and set aside.

Leave pan on and add 1 more tbsp. of olive oil, add minced shallot, garlic, curry paste, and ginger. Stir and sauté until aromatic, about 3 minutes.

Add coconut milk, soy sauce, fish sauce, and sugar. Stir together well, and then immediately add in chicken breast. Reduce heat to medium.

Let curry simmer until thickened up. Add the roasted broccoli & peppers, stir in, and turn off heat and serve immediately.

Plating: Serve over rice, rice noodles, or leave plain. Serve lightly as a sauce, or thick like a soup - both are tasty!