In a large stockpot or Dutch oven, heat 2 tablespoons of the oil and cook all sides of the chicken pieces until lightly browned. Remove chicken from pot and season with salt and pepper.
Add 1 tablespoon of oil. Add carrots and celery and cook until softened.
Add shallots, ginger and garlic and cook until shallots soften.
Add curry powder, stir for 15 seconds and pour in the stock.
Return chicken to the pot. Add water to barely cover the chicken. Heat to a boil and then reduce heat and simmer uncovered until chicken is fully cooked (no pink). Internal chicken should be approximately 170°F.
Prepare rice according to package instructions. Half way through rice preparation, add the saffron.
Stir in peanut butter. Whisk coconut milk and cornstarch in a separate bowl. Add to pot and bring to a simmer.
In a sauté pan, heat the remaining tablespoon of oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy.
To serve, place chicken on top of rice and spoon with sauce. Place snow peas on top and garnish with the peanuts.