Ginger's Bell Pepper in Coconut Cream

Sounds flashy, this is what I cooked yesterday (and this is from my head).

2 dl coconut cream
1 bell pepper (I used red, but colour mix would look great too), sliced
~2,5 cm (1 inch) piece of fresh ginger, peeled and grated
½ tsp salt
2 tsp chili oil

Heat the oil, add the (grated) ginger and the bell pepper (sliced) and fry until the bell pepper softens a bit (this shouldn't take longer than three minutes). Add the coconut cream, mix well and let it simmer for few minutes (at this point you can actually turn the heat off). Add salt, check the taste.
This goes with rice, rice noodles, fish, vegetables, poultry... (Coconut goes very well with lamb.)