1 lb. chicken breasts boneless and skinless and cut into bite size pieces
1 tablespoon coconut oil
2 cloves garlic minced
1 tsp fresh ginger root peeled and finely grated
1 - 13.5 oz. can coconut milk
2 to 4 tbsp Thai Red Curry Spice Blend
5 oz snow peas roughly chopped
salt and pepper to taste
1 tablespoon fresh cilantro chopped for garnish
Heat the olive oil in a Dutch Oven or a large skillet until hot. Add the garlic and ginger and stir-fry for about 30 seconds over high heat, until it gets aromatic.
Turn the heat down to medium-high and add the chicken pieces to the pot and cook for about 4 to 5 minutes until the chicken is no longer pink.
Stir in the coconut milk, curry spice blend and snow peas, bring to a boil, then turn the heat down and simmer for another 10 minutes. You can thin with ¼ to ½ cup chicken broth if you prefer a thinner sauce.
Remove from heat and garnish with fresh cilantro.
Serve immediately over cooked rice.