Aunt Sandy's Cannabis Chicken Curry


6 servings


  • large non-stick frying pan
  • whisk


  • ½ cup melted Aunt Sandy's 10x Cannabutter
  • 1 tablespoon canola oil
  • 12 ounces skinless boneless chicken breast, cut into 1-inch pieces
  • ½ teaspoon salt
  • 2 cups green bell pepper, cut into strips
  • 2 tablespoons fresh lime juice
  • 2 tablespoons red curry paste
  • 1 teaspoon sugar
  • 1 can (14 ounces) of light coconut milk
  • 3 cups cooked long-grain rice
  • Lime wedges


  • Heat a large nonstick frying pan over medium-high heat. Add oil to the pan and swirl to coat.
  • Season the chicken evenly with salt.
  • Add chicken to the pan and cook 6 minutes or until browned, turning once.
  • Then add the bell peppers and saute another 6 minutes, stirring occasionally.
  • Remove chicken and peppers from the pan.
  • Combine the cannabutter, juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a which.
  • Add juice mixture and coconut milk to the pan and bring to a boil
  • Simmer for about 12 minutes to slightly thicken the sauce.
  • Return the chicken and peppers to the pan (add option here) and cook 2 minutes or until heated thoroughly.
  • Serve over warm rice or try it with Green Rice.
  • Garnish with lime wedges.


If you want some more flavors, add golden raisins, frozen peas, shredded coconut, nuts, and/or dried cranberries.