1 Tbsp vegetable oil
1-1/2 lbs boneless, skinless chicken breast, cut into 1-1/2 inch chunks
Kosher salt and fresh black pepper
1/2 cup thinly sliced shallots (approx. 2 medium)
1/4 cup peeled and finely chopped fresh ginger root
1-2 tsp Thai red curry paste
2 cups chicken broth
1 13.5-oz can unsweetened coconut milk
1 Tbsp fish sauce (I use Three Crabs brand)
1-1/2 cups sugar snap peas (fresh or frozen)
1 large lime, zest finely grated and fruit cut into wedges
1/2 cup chopped fresh cilantro
Heat the oil in a 10-inch sauté pan over medium-high heat. Season the chicken with salt and pepper, and sear the meat in batches until lightly browned all over. Remove from the pan and set aside.
Reduce heat to medium. Add the shallots to the pan and cook until just tender and lightly browned, 2-3 minutes. Add the ginger and cook, stirring, until fragrant, about 1 minute. Add the curry paste and cook, stirring, for 30 seconds. Stir in 1/4 of the broth, scraping up any browned bits that are stuck to the pan. Add 1/3 cup of the coconut milk, stirring to blend in the curry paste. Add remaining coconut milk, broth and fish sauce. Increase the heat to medium high, and return the chicken to the pan (along with any juices on the plate). Stir and simmer until the chicken is just cooked through, 7-8 minutes.
Remove the pan from the heat. Stir in the peas and cover the pan. Let sit for 1-2 minutes, then stir in the lime zest. If necessary, return the pan to medium heat to cook the peas. Sprinkle with cilantro and serve with lime wedges, over rice.