Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add 2 minced garlic cloves, 2 teaspoons of grated ginger, and ½ finely chopped onion. Sauté for about 3 minutes, until the onion turns translucent and fragrant.

Next, add 500g of sliced chicken thighs to the skillet. Cook for approximately 5-7 minutes, stirring regularly, until the chicken is no longer pink and starts to brown slightly.

Sprinkle in 2.5 tablespoons of curry powder, stirring well to coat the chicken and unleash the spices' aromatic flavors. Cook for an additional 2 minutes.

Pour in 270 ml of full-fat coconut milk and 1.5 cups of low-sodium chicken stock. Stir well and bring to a rapid simmer over medium heat. Let it cook for about 10 minutes until the sauce thickens.

Stir in ¾ cup of frozen peas along with ½ teaspoon of salt. Continue cooking for an additional 2 minutes.

Remove from heat, garnish with ¼ cup of chopped fresh coriander, and serve over steamed jasmine rice or with flatbreads.