The evening before, marinate the chicken breast cubes as follows: Mix the sunflower oil with soy sauce, garlic, coriander and ginger. Cover and put in the fridge overnight.
The next day cook the rice as instructed and season with cloves and turmeric to taste.
Cook the marinated chicken breast cubes in the wok. Add the snow peas, spring onions and pepper pieces. Stir in curry paste, season with salt, sugar, lemongrass and Thai basil. Add the coconut milk and bring to the boil.
Briefly fry the prawns in a pan with garlic, add to the sauce and let cook. Add the chopped coriander and season to taste again.