Thai Chicken Curry with Coconut Rice

1. Add coconut rice ingredients to a rice cooker and set aside;
2. Slice red pepper and clean snap peas;
3. Thinly slice chicken breast and sauté in avocado oil, season with salt and pepper and cook until golden; set it aside;
4. To the same pan, add more oil and quickly sauté ginger and garlic and add red curry paste and coconut milk, coconut sugar, fish sauce, snap peas, red pepperand cook for about 5 mins until softened; squeeze the juice of 1 lime, bring chicken back into the pan; pour cornstarch slurry; finish with crushed red pepper;
5. Serve with coconut rice, top with basil leaves, cilantro and enjoy!