This is seasoned with nam pia, a thin brown sauce made from salted, fermented fish. When it is cooked, some of the fishy taste is diminished, leaving a pleasant but distinct flavour.
Heat the oil in a wok or frying pan until very hot. Add the sugarsnaps and chilli and stir-fry over a high heat for about 2-3 minutes, until they begin to brown. Add the lemongrass, garlic, ginger and spices and fry for a further 30 seconds. Add the nam pia and coconut milk and cook for a final minute. Pour into a deep serving bowl, sprinkle with the mint and serve immediately.