I use pheasant here, but obviously chicken, any other white-meat poultry or rabbit would work here, as would pork. It's a super easy recipe to make if you have coconut milk and Thai green curry paste available, which is no longer so hard. Look for them in the "ethnic" sections of most supermarkets. I highly recommend buying Mae Ploy Thai green curry paste. The stuff is great and it lasts forever in the fridge; I've had some last more than a year.
1poundskinless pheasant breasts,cut into bite-sized pieces
1to 4 serrano or jalapeno chiles,sliced thin
1/3cupchopped Thai basil or cilantro
Heat the oil over high heat in a wok or large frying pan. Sear the onion over high heat, stirring it often, until it browns on the edges. Salt the onion as it cooks.
Pour in the coconut milk and the stock if using. Fill the coconut milk can halfway with water and pour that in, too. If you are not using stock, fill the can all the way up and pour the whole can into the pan. Add the citrus leaves if you're using them, as well as the fish sauce and the curry paste. Bring this to a boil, then simmer it for 15 minutes.
Add the pheasant breast and simmer gently 5 minutes, then add the chiles and snow peas and simmer another 5 to 8 minutes. Stir in the basil or cilantro and serve.