Step 1

Cut 2 pounds boneless, skinless chicken thighs into rough 1-inch pieces. Transfer to a medium bowl, add 1 tablespoon curry powder, 2 teaspoons sweet paprika, and 1 teaspoon of the kosher salt, and toss to combine. Let marinate while you prepare the other ingredients or refrigerate, tightly wrapped, for 1 hour or up to overnight.

Step 2

Finely chop 1 medium yellow onion (about 1 1/2 cups). Mince 4 garlic cloves (about 2 tablespoons). Peel and mince 1 (2-inch) piece ginger (about 2 tablespoons). Thinly slice half of 1 medium jalapeño, then stem, deseed, and finely chop the rest (about 1 tablespoon).

Step 3

Heat 2 tablespoons refined coconut oil in a large high-sided skillet over medium-high heat until shimmering. Add the onion and the remaining 1/4 teaspoon kosher salt and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, ginger, and the finely chopped jalapeño, and cook stirring, until light golden, 2 to 3 minutes.

Step 4

Add the chicken and cook, stirring often, until the spices are gently toasted and fragrant, about 1 minute. Add 1 (about 14-ounce) can unsweetened coconut milk and stir to combine. Bring to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked through and sauce thickens, about 15 minutes. Meanwhile, juice 1 medium lime until you have 1 tablespoon juice; cut the remaining lime into wedges. Pick the leaves from the 1/2 small bunch fresh cilantro and coarsely chop. Coarsely chop 1/4 cup dry roasted or cocktail peanuts.

Step 5

Add the lime juice and 1 teaspoon fish sauce to the curry and stir to combine. Taste and season with more kosher salt as needed. Serve over rice topped with the cilantro, thinly sliced jalapeño, and peanuts, with the lime wedges for squeezing.