Step 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.

Step 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.

Step 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.

Step 4

Remove the kaffir lime leaves and lemon grass from the pot. Remove from heat and garnish with fresh cilantro.

Step 5

Serve immediately over cooked rice.