Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken breast
  • Salt and pepper to taste
  • 1 tablespoon coconut oil
  • 1-1/2 cups chopped peppers – I used an assortment (but included a white bhut jolokia/ghost pepper for some true heat!)
  • ½ cup chopped green onions
  • 1 medium onion (chopped)
  • 4 cloves garlic (chopped)
  • 1 tablespoon curry powder ((I use 2 tablespoons in mine!))
  • 1 teaspoon ginger powder
  • 1 teaspoon paprika
  • 2 tablespoons red curry paste
  • 8 ounces coconut milk
  • Salt and pepper to taste
  • Juice from fresh limes + lime wedges for serving
  • Chopped cilantro or parsley for serving
  • 2 cups cooked rice (for serving – I used coconut-lime rice!)

Instruction

  • Heat a large pan or wok to medium heat and add 1 teaspoon coconut oil. 
  • Add your chopped chicken along with chopped jalapenos, ghost peppers and onion. Cook them down about 5 minutes, until the peppers and onions have softened and the chicken is cooked mostly through. It's a good idea to cook in a well-ventilated room with ghost peppers.
  • Next, add in the garlic and most of the green onions. Cook another minute, stirring, until the garlic is fragrant.
  • Add in the ginger powder, curry powder and paprika. Give it a stir.
  • Stir in the red curry paste and cook it for a minute.
  • Add your coconut milk and stir. Bring to a quick boil and reduce the heat. Simmer about 15 minutes or more to let the flavors develop, and the chicken to cook through.
  • Serve the spicy chicken curry over prepared white rice, then squeeze a bit of fresh lime juice over the top.
  • Top with extra green onions, parsley or cilantro, and lime slices or wedges.