1 lb or so boneless chicken
1 pt coconut milk (see below)
1/2 stick butter
dried red chiles
yellow curry powder
Prepare the coconut milk: Bring 1 pt of milk to a simmer, add 1 cup dried coconut flakes or 2 cup fresh grated coconut. Let sit for 1/2 hour or so, strain through cheesecloth.
In a wok or frying pan, heat the butter over lowish heat. Break up a few chiles, add to the butter and saute for a bit. Add the veggies and saute until translucent. Remove the veggies, add the curry powder, stir fry it a minute, then add the chicken. Fry until the outside of the chicken is done. Put the veggies back in, add the coconut milk, and simmer until the meat is cooked and tender.
Serve over rice and topped with crushed pineapple and grated coconut.
Lodge Seasoned Cast Iron Wok, 14 inch