2boneless skinless chicken breasts (about 1 pound),cut into small bite size pieces
1/2red pepperthinly sliced
14ouncecan of coconut milk
3tablespoonsred curry paste
optional: cooked white rice
In a medium saucepan over medium-heat add peanut oil. Toss the chicken with the curry powder and sauté until cooked, about 6-8 minutes. Remove from pan and set aside.
In the same pan, add an additional teaspoon of oil, if needed. Add snow peas, onions, and red pepper and saute over medium-high heat until veggies are tender, 5-6 minutes. Add garlic and fresh ginger and cook another minute, until garlic is fragrant.
Add coconut milk and red curry paste. Stir in cooked chicken. Let simmer for 5 minutes.
Serve over warm rice and garnish with cilantro.
Add additional curry paste for a spicier curry, if desired.
Serve with cooked rice or cauliflower rice for gluten free / low carb version.
Store in the refrigerator for up to 2 days. Reheat just prior to serving.