Step 1

Preheat oven to 400 degrees F.

Step 2

Season chicken with salt and pepper, to taste.

Step 3

Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.

Step 4

In a medium bowl, whisk together coconut milk and cornstarch; set aside.

Step 5

Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in ginger until fragrant, about 1 minute.

Step 6

Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Stir in lime juice, fish sauce, sugar and sugar snap peas.

Step 7

Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.

Step 8

Serve immediately, garnished with chili pepper and cilantro, if desired.