Ingredients

For the Green Curry Paste:

• 2 serrano peppers, seeds removed
• 2 Anaheim peppers, seeds removed
• 1 shallot
• 1 lemongrass stalk, about 5 inches, after trimming, roughly chopped
• 1 (2-inch) knuckle ginger, chopped
• 1 teaspoon anchovy paste
• 1 tablespoon hot curry powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/2 tablespoon ground turmeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3 tablespoons vegetable oil

For the Sauce:

• 1 tablespoon vegetable oil
• 3 tablespoons green curry paste
• 2 (14-ounce) cans coconut milk
• 2 small red bell peppers, sliced into 2 by 3/4-inch pieces
• 1 small poblano pepper, sliced into 2 by 3/4-inch pieces
• 2 small red onions, sliced in half rings
• 1/4 cup fresh lime juice
• 5 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 teaspoons cornstarch
• 1 pound boneless, skinless chicken breasts, sliced across grain into bite-sized pieces
• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cups jasmine rice, cooked

For the toppings:

• 1/2 pound bacon, cooked and crumbled
• 3 Roma tomatoes, seeds removed and diced
• 1 bunch green onions, thinly sliced
• 1/3 cup diced red bell pepper
• 2 eggs, hard-boiled and diced
• 1/3 cup raisins
• 1/2 cup dry roasted and salted peanuts
• 1/2 cup coconut, toasted
• 1 cup Spicy Pear Chutney, recipe follows

Directions

• 5 ripe Bosc pears, cut in 1/2 and cored
• 5 garlic cloves, peeled, smashed
• 1 tablespoon olive oil
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 2 teaspoons red pepper flakes
• 1/4 teaspoon salt
• 1 lemon, juiced (about 2 tablespoons)
• 1/3 cup maple syrup
• 1 red onion, diced
• 1/2 serrano pepper, seeded and minced
• 3 tablespoons minced shallot
• 3 tablespoons finely minced fresh ginger
• 1/3 cup apple cider vinegar
• 1/2 teaspoon finely chopped fresh rosemary leaves
• 1/2 cup dried cranberries