Step 1

Heat the oil in a large pan or pot to medium heat.

Step 2

Add the chicken and spicy chili peppers and cook for 5 minutes to brown the chicken pieces.

Step 3

Add the garlic, chopped ginger and green curry paste and cook for 1 minute, stirring, until the the flavors bloom and you can smell the wonderful curry paste and garlic.

Step 4

Add the coconut milk, chicken stock, sugar and fish sauce. Reduce heat and simmer for 15 minutes to let the flavors develop and the coconut milk to reduce and thicken.

Step 5

Stir in the snap peas and simmer for 2-3 minutes to soften them up.

Step 6

Stir in the Thai basil and serve over jasmine rice or prepared noodles. Garnish with spicy chili flakes and fresh chopped herbs.