Cut the chicken into bite sized pieces, then coat it in cornflour.

Heat some cooking oil in a large frying pan over a medium to high heat. Cook the chicken until it’s golden brown all over.

Add in the garlic, ginger, and Thai red curry paste and cook for a couple of minutes to release the flavours.

Pour in the coconut milk, then add the soft brown sugar, fish sauce, and lime leaves.

Stir well, then bring it to the boil. Add in the green beans and sugar snap peas, then simmer for about 10 minutes, or until the vegetables are tender and the chicken is cooked through. Add a splash of water if the sauce gets too dry.

Stir through the Thai basil, then taste for seasoning.

Dish it up with rice, and perhaps some prawn crackers on the side if you like. Enjoy.