In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavors. Next, pour in the coconut milk along with the cannabutter and let it come to a bubble. Add Chicken broth to desired richness.