1) Heat oil in a large nonstick skillet over medium high heat. Add 1 tsp ginger, and saute for 1 min. dd chicken and saute for 4 - 5 min or until lightly browned. Using slotted spoon, transfer chicken to a bowl, set aside.

2) Pour chicken broth and evaporated milk into skillet. Stir in curry paste, 2 T of the basil, cilantro, the remaining 1 tsp ginger, coconut extract (if using), salt, and pepper. Bring to a boil, lwer the heat and simmer for 8 min or until the sauce thickens.

3) Return the chicken and juicesto the skillet. Add peas and green onions; simmer for 3 - 5 min, or until chicken is cooked through. Remove from heat and stir in the remainin 2 T basil