Thai Green Curry — Kaeng Khiao Wan Gai

Open the can of coconut milk without shaking it. Scoop the thick cream from the top into a wok or wide sauté pan. Reserve the thinner coconut water remaining in the can.

Place the pan over medium-high heat. Cook the coconut cream, stirring often, for 3–4 minutes until it starts to bubble and the oil visibly separates — the cream will look oily rather than milky. This is 'cracking' the coconut cream.

Add the green curry paste. Fry it in the cracked coconut fat for 2 minutes, stirring constantly, until the paste darkens slightly and smells deeply fragrant — you'll notice the raw smell of the galangal and lemongrass mellow and bloom.

Add the chicken pieces. Stir to coat thoroughly in the paste and cook for 3–4 minutes, stirring occasionally, until the chicken is sealed on all sides. It does not need to be cooked through at this stage.

Pour in the reserved coconut water and the stock. Add the torn kaffir lime leaves. Bring to a steady simmer over medium heat — don't let it boil hard or the coconut will split unpleasantly.

Add the Thai eggplants. Simmer uncovered for 10–12 minutes until the chicken is fully cooked through (no pink centre) and the eggplant is just tender but not falling apart.

Season with fish sauce and palm sugar. Taste carefully: the curry should be balanced — rounded, salty, faintly sweet, and fragrant with lime leaf. Add more fish sauce if it tastes flat, more sugar if too sharp or bitter.

Remove from the heat. Stir in the Thai basil leaves — they will wilt in seconds from the residual heat. Do not let them cook in simmering liquid or they will lose their colour and perfume.

Ladle over jasmine rice. Garnish with sliced red chilli for colour and heat, and serve with a lime wedge for brightness at the table.