Ghost Pepper Chicken Curry
Here is a recipe for quick and easy chicken curry made extra spicy with an addition of ghost peppers.
Ingredients:
- 1 pound chicken breast
- Salt and pepper to taste
- 1 tablespoon coconut oil
- 1-1/2 cups chopped ghost peppers
- ½ cup chopped green onions
- 1 medium onion chopped
- 4 cloves garlic chopped
- 1 tablespoon curry powder
- 1 teaspoon ginger powder
- 1 teaspoon paprika
- 2 tablespoons red curry paste
- 8 ounces coconut milk
- Juice from fresh limes + lime wedges for serving
- Chopped cilantro or parsley for serving
- 2 cups cooked rice
Instructions:
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Heat a large pan or wok to medium heat and add 1 teaspoon coconut oil.
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Add your chopped chicken along with chopped 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.
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Next, add in the garlic and most of the green onions. Cook another minute, stirring, until the garlic is fragrant.
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Add in the ginger powder, curry powder and paprika. Give it a stir.
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Stir in the red curry paste and cook it for a minute.
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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.
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Serve the spicy chicken curry over prepared white rice, then squeeze a bit of fresh lime juice over the top.
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Top with extra green onions, parsley or cilantro, and lime slices or wedges.
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- CAUTION: USE GLOVES WHILE HANDLING GHOST PEPPERS TO AVOID CONTACT WITH SKIN.
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