Bring a pot of water to a boil. Add the chicken feet and simmer until tender, about 2 hours. (You can also use a rice cooker for this step.) Once done, set aside. (This helps the chicken feet become tender and easy to eat.)

In a pot over low heat, add the thick part of the coconut milk. When it starts to boil, add the green curry paste and stir constantly (be careful not to let it burn).

Continue stirring the curry paste until the oil separates. Add more coconut milk and increase the heat. Add the chicken breast and stir until cooked through.

Add more coconut milk (reserve a little to mix with water for the thinner coconut milk). Rinse and cut the straw mushrooms into bite-sized pieces, then add them to the pot. When it comes to a boil again, add the chicken feet and the remaining thin coconut milk.

Rinse the red chili peppers and slice them diagonally. Rinse and pick the Thai basil leaves.

Once the curry is seasoned to your liking, turn off the heat. Add the Thai basil and sliced red chili peppers, and stir gently to wilt them.