Green Chicken curry

This can also be made just with veges or pork beef or fish.

1 1/2 tablespoons of curry paste
1 chilli thinly sliced
4 kaffir lime leaves
2 tins (800ml) coconut milk
1 tablespoon fish sauce
2 teaspoons sugar
500g chicken cut into bite sized pieces
a selection of green vegetables such as beans, snow peas, zucchini, peas.
fresh basil

Stir fry curry powder, lime leaves and chilli in some oil in a wok. After a couple of minutes add the coconut milk, fish sauce and sugar. When it begins to boil, add the chicken and stir. Turn heat down and let simmer to cook the chicken and reduce the sauce. When chicken is cooked add your veges and cook until the veges are hot but firm. Check for flavour (more chilli, fish sauce or sugar if required) and then add basil before serving with rice.