Created by ImPat on January 5, 2018
Step 1: Heat 1 tablespoon oil in a deep frying pan over medium-high heat and cook the chicken in batches for 3 minutes or until golden and transfer to a plate.
Step 2: Shred rind of 2 oranges, remove pith and segment and then juice remaining orange and set aside.
Step 3: Heat remaining oil in a frying pan and cook escahallots for 2 minutes or until softened and then add curry paste and orange rind and cook for 1 minute.
Step 4: Add coconut milk, orange juice, fish sauce, brown sugar and lime leaves and stir until combined and mixture comes to the boil and then simmer for 2 minutes and then return chicken to pan with snow peas and cook for 2 minutes or until chicken is cooked and add orange segments.
Step 5: Spoon rice into serving bowls and top with curry, fried shallot, Thai basil and sliced chilli and then spoon over chicken mixture and enjoy.