Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1 teaspoon fresh ginger root (peeled and finely grated)
• 1 pound chicken breasts (boneless and skinless and cut into bite size pieces, about 3)
• 13.5 ounce coconut milk ((1 can))
• 2 to 4 tablespoon Thai red curry paste
• 3/4 cup chicken broth (low sodium)
• 5 ounce snow peas (roughly chopped)
• 4 leaves kaffir lime
• 2 teaspoon sugar
• 2 stalks lemongrass (bruised *)
• salt and pepper to taste
• 1 tablespoon fresh cilantro (chopped)

Instructions 

1. Heat the olive oil in a Dutch Oven or a large wok or skillet until hot. Add the garlic and ginger and stir-fry for about 30 seconds over high heat, until it gets aromatic.
2. 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.
3. Stir in the coconut milk, curry paste, chicken broth, snow peas, kaffir lime leaves, sugar and lemon grass. Bring to a boil, then turn the heat down and simmer for another 10 minutes.
4. Remove the kaffir lime leaves and lemon grass from the pot. Remove from heat and garnish with fresh cilantro.
5. Serve immediately over cooked rice.