How to Make It
Combine cornstarch, 1/2 teaspoon salt, pepper, and chicken in a medium bowl; toss to coat.
Heat a large cast-iron skillet or wok over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes or until browned, stirring after 2 minutes. Add ginger and garlic; stir-fry 30 seconds. Place mixture on a plate; keep warm. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion; stir-fry 3 minutes. Add snow peas and 1/4 cup water; stir-fry 1 minute or until water evaporates. Stir in milk and curry paste. Return chicken to pan; cook 2 minutes or until sauce thickens slightly. Remove from heat; stir in juice and remaining 1/4 teaspoon salt. Serve curry over rice; top evenly with chile and cilantro.
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