Put the coconut milk into a pan and stir it around until it smells good.
Then you put in the green curry paste and stir it around until it mixes together and smells good. This will take around 2-3 minutes.
Cut the chicken pieces into cubes. Then add to the pan and stir it around until it is nearly cooked.
Next add in the rice and stir it together, adding the sugar and the fish sauce. Add the chilli and put in basil leaves, stirring it until it is cooked.
Spoon curry into a rice bowl and press firmly. Flip over onto the serving plate. Decorate with basil and serve with Tua Fuk Yao (Translated this is 'cow pea' which is a Thai bean).