แกงเขียวหวาน

Without shaking the can, open the coconut milk and spoon the thick cream from the top into a wok or wide pan. Heat over medium-high heat for four minutes, stirring occasionally, until the cream breaks and pools of fragrant oil appear on the surface.

Add the green curry paste to the split coconut cream and fry for two to three minutes, pressing and stirring the paste into the oil until it is deeply fragrant, the colour darkens slightly, and the kitchen fills with the aroma of lemongrass and galangal.

Add the chicken slices and stir to coat every piece thoroughly with the fried paste. Cook for three minutes, turning the chicken so all surfaces seal and take on the green curry colour before any liquid is added.

Pour in the remaining thin coconut milk from the can and add the torn kaffir lime leaves. Bring to a gentle simmer and cook for ten minutes, allowing the chicken to cook through completely while the sauce develops depth.

Add the quartered Thai eggplant and bamboo shoots to the simmering curry. Cook for five to seven minutes until the eggplant is tender but not mushy. The sauce should have a thin, soupy consistency with coconut oil glistening on the surface.

Season with fish sauce and palm sugar, adjusting the balance between salty, sweet, and the inherent heat of the curry paste. Each spoonful should deliver a complex layering of all three flavour elements in harmony.

Remove from heat, tear the Thai basil leaves and stir them in to wilt gently. Scatter the sliced red chillies over the top for colour and extra heat. Serve in a deep bowl alongside freshly steamed jasmine rice.