Cut the chicken breasts in half and then into long thin slices. Tip into a bowl and add 1 tablespoon of the Thai curry paste
season with salt and freshly ground black pepper and mix.
Heat 1 tablespoon of the sunflower oil in a deep frying pan
add the chicken slices and fry over a high heat for 5 minutes until just cooked through – you may need to do this in batches. Transfer the cooked chicken slices to a plate.
Add the remaining oil to the pan and fry the onions for 3 minutes. Cover with a lid
lower the heat and cook for another 10 minutes to soften.
Increase the heat and add the ginger with the remaining Thai curry paste and fry for a minute. Sprinkle in the flour and blend in the coconut milk with the fish sauce and sugar
adding a little at a time. Stir the mixture and bring to the boil. Add the lemon grass and lime leaves and season with salt and freshly ground black pepper. Return the chicken to the pan
bring back up to the boil and then cover
reduce the heat and simmer for about 5 minutes
or until piping hot.
Meanwhile
cook the sugar snap peas in boiling salted water for 2 minutes
drain and refresh in cold water.
Remove the lemon grass and lime leaves from the curry and discard. Add the lime zest and juice
water chestnuts and sugar snap peas. Bring to the boil
