Scrambled Eggs with Ginger
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4 fresh green chillies with skins removed (see How To Remove Chilli Skins)
2 tablespoons (30g or 1 oz) coconut oil
2.5cm (1 inch) fresh ginger root, peeled and finely chopped
1 small onion, peeled and finely chopped
6 eggs
1/4 cup (62ml or 2 fl oz) coconut milk
1/4 teaspoon (1ml) salt

After removing chilli skins, remove and discard seeds and finely chop 
  remaining chilli.
Beat eggs, coconut milk and salt in a bowl and set aside.
Heat oil in a medium size saucepan over a medium heat.
Saute, or stir-fry, ginger and onion in the saucepan for 5 minutes.
Reduce heat to low and add egg mixture to saucepan and mix well.
Scatter chillies over mixture.
Cook over a low heat until eggs are cooked.
Serves 4. Serve hot.

Recipe submitted by Sianne Marsh on 21 January 2009 
Adapted from: Curry Focus