Method

Slice 4 chicken breasts fillets into small thin pieces. Combine the chicken and
1 tablespoon of green curry paste and mix well. Heat 1 tablespoon of oil in a wok or heavy based frying pan.

Add the chicken to the wok in 2 batches and stir fry each batch for 3 minutes or
until the chicken is cooked through. Transfer to a plate. Add 125g of trimmed
snow peas to the wok, toss, cover with a lid and steam for 1 minute.

Return chicken to the wok, add 2 tablespoons of fish sauce, 1 teaspoon of soft brown sugar, 1/2 cup chopped roasted peanuts and 1/2 cup of small basil leaves, toss gently and serve immediately with rice.

(Serves: 4)