Ingredients
Method
- Fry curry paste in hot oil for 1–2 minutes until fragrant.
- Add coconut milk, kaffir lime leaves, and lemongrass if using. Stir to combine. Bring to a gentle simmer.
- Add chicken pieces. Cook over medium heat 12–15 minutes until cooked through. Keep at a gentle simmer — do not boil vigorously.
- Add fish sauce and sugar. Taste and balance — adjust fish sauce, lime, and sugar until perfectly balanced.
- Add courgettes or green beans — cook 3–4 minutes. Add spinach — stir until wilted.
- Remove kaffir lime leaves and lemongrass. Squeeze over lime juice. Taste one final time. Serve over jasmine rice scattered with coriander, basil, and chilli.
Notes
Always fry the paste before adding coconut milk — this releases the aromatics.
Use full-fat coconut milk only — low-fat is watery and thin.
Keep the heat at a gentle simmer — a vigorous boil splits the coconut milk.
Taste and balance at the end — fish sauce for salt, lime for sharpness, sugar for sweetness.
Add vegetables in the final 3–4 minutes only — they should stay bright and slightly crisp.
Use chicken thighs — breast becomes dry over 12–15 minutes of simmering.
