INGREDIENTS
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3/4 cup coconut milk
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1 to 2 tablespoons Thai red curry paste
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kosher salt and black pepper
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4 6-ounce boneless skinless chicken breasts, cut into 1-inch pieces
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1 cup long-grain white rice
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1 tablespoon canola oil
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1/2 pound snap peas, trimmed
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4 scallions, sliced
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lime wedges, for serving