5 to 6 chicken breasts, boneless, skinless, and diced
1 onion, peeled and chopped
1 can coconut milk
1 small fresh red pepper, chopped
1 small lime, in juice
4 cloves of garlic, diced
2 teaspoons of fresh ginger, grated
2 teaspoons of turmeric and curry
2 tablespoons of olive oil, for stir-frying
Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil and 2 tablespoons water to the heated pan. When oil is hot, add onion, chopped pepper, garlic, ginger, turmeric, and curry. Stir and fry 2 to 3 minutes. Add the chicken chunks and stir and fry for about 5 minutes.
Add the coconut milk and fresh lime juice. Stir for a minute and add salt to taste. Cover and simmer over low heat about 15 minutes, or until the chicken is thoroughly cooked. Serve with steamed rice.