In a medium saucepan, add the green curry paste, coconut milk, lemongrass paste, garlic, and ginger. Saute over medium heat until the sauce has reduced a bit and become aromatic.

Add in the chicken broth, lime juice, fish sauce, and basil, bring to a simmer and cook for 3-4 minutes then remove from heat.

In a large skillet, heat the vegetable oil over medium high heat. Salt and pepper the diced chicken and add it to the skillet with the mushrooms, red bell pepper, and snow peas. saute until all sides of the chicken have just seared but not fully cooked, 3-4 minutes.

Add the curry sauce to the chicken and vegetables, stir to combine and bring it to a simmer, continue to cook until the chicken has fully cooked through and the vegetables are tender.

Remove the curry from heat and serve over rice with additional basil for garnish.