• Sprinkle chicken with salt and pepper. Heat a large skillet or pot over medium heat and add coconut oil. Add in the chicken and cook until it is browned and cooked through, about 6 to 8 minutes. Remove the chicken and set it aside on a plate. If needed, add a bit more coconut oil – though it may not be necessary.
• Add the leeks to the skillet and stir. Cook until the leeks are softened, then stir in the garlic, ginger and curry paste. Add in the snow peas and chicken, stirring well. Cook for 5 minutes. Increase the heat to medium-high and add in the pomegranate juice. Stir to scrape any bits off the bottom of the skillet and cook for 1 to 2 minutes. Add in the coconut milk and bring the mixture to a boil. Once boiling, reduce it to a simmer and add in the lime juice and zest. Cook for 10 minutes before serving. Taste and season additionally if needed. Garnish with the cilantro and pom arils.

coconut rice

• Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Before serving, stir in the pom arils. (My favorite jasmine rice is the brown jasmine rice from Trader Joe’s – all brands may have different cook times. Adjust the liquid and cook time according to your directions.)