Coconut Chicken Curry

Open the coconut milk can without shaking and scoop out the thick cream that has risen to the top, reserving the thinner liquid below. Heat the thick coconut cream in a wok over medium-high heat for three to four minutes until the oil visibly separates.

Add the curry paste to the separated coconut cream and fry vigorously for one to two minutes, stirring constantly, until the paste becomes very fragrant and the oil takes on the colour of the paste. This step intensifies the curry flavour dramatically.

Add the chicken pieces to the wok and toss them in the fragrant paste, cooking for three minutes until all the surfaces are sealed and coated with the curry mixture. The chicken should no longer appear raw on the outside.

Pour in the reserved thin coconut milk and add the torn kaffir lime leaves. Bring to a gentle simmer and cook for eight minutes, stirring occasionally, allowing the chicken to cook through and absorb the coconut curry flavours.

Add the sliced bell pepper and bamboo shoots to the curry and simmer for another five minutes until the vegetables are tender but still retain a slight crispness. The sauce should thicken slightly as it reduces.

Season the curry with fish sauce and palm sugar, tasting and adjusting until you achieve a harmonious balance of salty, sweet, and spicy flavours. The sauce should be rich and creamy with a thin, soupy consistency.

Remove from heat and stir in the fresh Thai basil leaves, which will wilt gently in the residual heat. Transfer to a serving bowl, garnish with sliced chilli if desired, and serve immediately with steamed jasmine rice.