Heat a wok and add vegetable oil
When oil has heated add the ginger and the garlic and let saute for about 20 seconds
Add the curry paste and saute for another 30 seconds
Add the chicken and onion and toss to coat, letting fry for a minute or two
Add the coconut milk and snap peas
Stir to mix
Add fish sauce and shrimp paste, salt to taste and let simmer for about 1/2 hour
Note: the brand of paste we use is quite warm and no chilies or spicy additions are needed!