Peanut Chicken Curry

2 chicken breasts cut into bite-size chunks

3 garlic cloves, thinly sliced

2 heaped tbsp peanut butter

2.5 tbsp soy sauce

1.5 tsp crushed ginger (I buy the toothpaste tube looking pre-crushed ginger)

1 tsp brown sugar

1 tbsp thai red curry paste

1 tin coconut milk

1 tin chicken stock or water (measured in the empty coconut milk tin)

few handfuls of snap peas, rinsed and cut in half

Saute chicken with a bit of olive oil in a large pan until brown, remove from pan and set aside

Fry the ginger and garlic for a minute or two alone before adding back the chicken

Fry together for a minute or two before adding the peanut butter, brown sugar, and curry paste (If you're not on a food network show and don't have those tiny bowls to pre-measure all your junk in this might take more than 1 minute, that's OK)

Add coconut milk and water/stock and stir to combine

Lower heat slightly and let simmer and thicken for 10-15 minutes stirring occasionally

Layer jasmine rice, then raw snap peas, then curry on top - the hot curry with cook the peas a little bit, but I like them to still be mostly raw and crunchy