Coconut curried chicken with vegetables

I love coconut curry, but don't often make it at home.

Here's my recipe for coconut curry chicken with vegetables:

1 tbs. olive oil
1 cube frozen garlic
1 cube frozen ginger
2 tsp. red curry paste
4 pieces boneless, skinless, chicken thighs- cut into cubes
8 oz. coconut milk
1 C. quartered mushrooms
2 peeled and sliced carrots
1 C. thinly sliced peppers, (red, green, yellow)
1 C. snap peas
Kosher salt to taste
cayenne pepper (optional)

Heat oil in a large nonstick pan with a lid on high heat. Add ginger and garlic and stir to melt. Add cubed chicken and curry paste and stir to combine. Let chicken brown for 2 minutes, stirring to prevent sticking. Add coconut milk and carrots and reduce heat to medium. Cover and let cook for 8 minutes. Add peppers and mushrooms and season with salt and cayenne pepper to taste, and continue cooking for another 10 minutes. Add snap peas before serving. The heat from the chicken will steam the snap peas.

I served the curry with basmati rice.