Thai Chicken Curry

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, sauté ginger and garlic quickly, then add red curry paste and coconut milk, coconut sugar, fish sauce, snap peas, and red pepper; cook for about 5 minutes until softened.

5: Squeeze the juice of 1 lime and bring the chicken back into the pan; pour in the cornstarch slurry and finish with crushed red pepper.

6: Serve with coconut rice, topped with basil leaves and cilantro, and enjoy!