Spicy Thai Chicken Coconut Curry with Pineapple Reaper Hot Sauce
Chilis & Soups
This curry is layered with many flavors and spices, and includes some superhot seasonings to satisfy your heat cravings. Warm your soul up and feed your belly with this flaming-hot comfort food.
Supplies needed: oven, cast iron pan, and cutting board/knife
2 boneless skinless chicken breasts or thighs
1/2 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp coconut oil
1 large red bell pepper (or 2 small ones), thinly sliced
1 leek, thinly sliced
4-6 garlic cloves, minced
1/2 tsp grated fresh ginger
1/2 tsp Pepper Joe’s Peach Ghost Powder
1/2 tsp Pepper Joe’s Trinidad Scorpion Butch T Flakes
1 tbsp Pepper Joe’s Pineapple Reaper Hot Sauce
1 tbsp red curry paste
1 can full-fat coconut milk, 14 ounces (don’t use light or the sauce won’t thicken properly)
3 tbsp fresh cilantro, sliced
Cooked brown rice, cheese wontons, or sourdough bread for serving
Place a rack in the center of your oven, and preheat to 375 degrees Fahrenheit. Season the chicken with salt and black pepper.
In a large, ovenproof skillet/pot or Dutch Oven, melt the coconut oil over medium-high heat. Add the chicken and sear on both sides until golden brown. Transfer chicken to a plate.
Reduce heat to medium low. Add more coconut oil if pan is dry. Add bell pepper(s), leek, garlic, and ginger, and stir to combine. Cook for about 2 minutes or until slightly softened.
Stir in the Peach Ghost Powder, Trinidad Butch T Flakes, Pineapple Reaper Hot Sauce, and curry paste. Cook for 5 additional minutes, stirring occasionally. Slowly pour in the coconut milk while stirring to combine. Return chicken to the skillet/pot or Dutch oven.
Place the skillet in the oven and cook for 25 minutes, or until a thermometer says 165 degrees Fahrenheit.
Top with cilantro and more Pineapple Reaper Hot Sauce, if desired. Serve with cooked rice, wontons, or sourdough bread. Enjoy!