1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add ginger and cook, stirring frequently, until softened, about 1 minute. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.

2. Stir in peas, coconut milk, and sugar. Cover and cook until peas are bright green and just heated through, 3 to 5 minutes. Add cilantro and butter and toss until incorporated. Remove pan from heat; stir in lime juice. Season with salt and pepper; serve immediately.

Serves 4