In a wok or large saucepan, heat the oil over medium-high heat. Add in the chicken and cook until white on all sides. Stir in the curry paste. Add the red bell peppers and the daikon and saute for 3 minutes.
Stir in the brown sugar, fish sauce, and coconut milk. Bring just to a boil, then lower the heat and simmer for 5-7 minutes.
Sprinkle green onions and cilantro over the top just before serving. Serve over rice.
You can substitute bamboo shoots, bean sprouts, or another vegetable for the daikon.
Recipe by The Motherload at http://momadvice.com/blog/2014/04/thai-coconut-chicken-curry