Yield: 4 servings (1 point per serving for purple, 3 points per serving for blue, 6 points per serving for green)
Ad oil and chicken to a large frying pan. Cook until the chicken is just slightly pink, then add the onion and garlic.
Once the chicken is no longer pink add the curry powder and stir. Add the chicken broth and coconut milk. Heat until it is slightly simmering.
Add 1 tablespoon water to the cornstarch and stir together, then add it to the chicken and stir.
Add the red pepper and sugar snap peas. Cook 5 minutes.
Divide into four servings and add 1/4 cup brown rice to each serving.