In a large saucepan, add the coconut milk and turn on low heat.
Add the garlic, curry paste, onion powder and stir until well mixed.
Add the pepper, jalapeno, snow peas and chickpeas and cover.
Cook about 8-11 minutes, stirring occasionally, until the peppers begin to soften. Once the peppers soften, remove from heat.
Salt to taste, top with chopped green onion for garnish, and serve over rice. This should last at least 3-4 days in the fridge.