In your wok or non stick pan, heat up the oil on medium high and add the chicken, cook for 2 minutes just to get a nice sear on them but not fully cooked. Add the ginger, garlic and the vegetables and fry for another minute, add the Thai red curry paste and sugar. After 1 minute, add the coconut milk and the fish sauce. Taste and adjust if needed. You can add a splash of water or stock if it's a bit thick. If you want it to be a bit spicier add more red curry paste. Turn off the fire and add the basil leaves. Serve with white rice.