In a wok, heat the coconut oil and fry the spring onions, lemongrass, chilies & ginger for 1 minute. Add the chicken and stir for 4-5 min. Add the diced bell peppers and chopped kale and stir for 1 min.
Add the curry paste and stir for 1 min and then add the coconut milk and coconut & peanut sauce; bring to a boil and simmer for 5 min.
Remove from heat and let it stand for a few minutes before serving.
Serve with steamed Basmati rice, and a garnish of roasted cajun nuts, red chili slices & a handful of fresh coriander.