Cut the chicken breast fillet into large, bite-sized cubes. Peel onion and garlic and chop finely.
Heat coconut oil in a large pan. Salt the fillet, then fry on all sides for about 10 minutes, turning regularly. Add onions and garlic and cook for another 2-3 minutes. Add coconut milk, curry paste and lime juice to the pan. Simmer for 5 - 10 minutes, then season with salt, pepper and chilli to taste.
Serve with rice.
Annotation:
Instead of the red curry paste, you can also use green or yellow. This only changes the degree of sharpness a little.
If you want vegetables with it, no problem. Simply add peppers, zucchini, spinach or whatever to the pan.