Gai pad prik khing (chicken and veggies)

This is the second of my pair of confusing recipes: consider the literal 
meaning 

 gai = chicken 
 pad = stir-fried 
 prik = chilli 
 khing = ginger 

so its chicken stir-fried with chillis and ginger, right? 

Unfortunately, in this case, its wrong. How the name came about I don't 
know, but the dish is essentially chicken stir fried with veggies. Even 
more puzzling it doesn't have either ginger or chilis in the ingredient 
list! 

Unlike gai pad khing, which is cooked at smoking point, this dish is 
cooked at medium high - any more heat and the vegetables will be 
cremated! 

As with gai pad khing this dish can also be made with pork or beef. 

This is a good dish for those who don't like really hot food, as it can 
easily be prepared with less curry paste. 

Finally, if you can't find Thai red curry paste, you could use a little 
Indian curry powder, blended in some coconut cream. Though the flavour 
is undoubtedly different, it is quite acceptable. 

--ingredients
-- 

3 tablespoons of peanut oil 

1 cup of chicken, cut into bite sized pieces 

1 cup of veggies (either swamp cabbage, long beans, or broccolli, or a 
mixture of beans and broccolli) 

3 tablespoons of red curry paste 

4 tablespoons of fish sauce 
1 tablespoon sugar 

--method
-- 

stir fry the curry paste for a short while, until the mixture becomes 
aromatic, and a little oil is driven out of the paste by the cooking 
process. 

Add the chicken and stir fry briefly, until it just begins to turn 
whitish. 

Add the remaining ingredients, stir until it is heated through, and 
taste for flavour balance. 

Serve with steamed rice, and garnish with lime and basil leaves.