Fragrant Thai Green Curry

Ingredients

• 2 cans (800ml) full-fat coconut milk
• 3–4 tbsp green curry paste (store-bought is fine, Mae Ploy is best)
• 500g chicken thighs or firm tofu, cut into chunks
• 2 kaffir lime leaves, torn
• 1 stalk lemongrass, bruised
• 1 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tsp palm sugar or light brown sugar
• 1 courgette, sliced
• 100g baby spinach or Thai basil leaves
• 1 green chilli, sliced (optional)
• Steamed jasmine rice, to serve
• Lime wedges and extra Thai basil, to garnish

Instructions

1. 1

   Open the coconut milk and scoop the thick cream from the top of one can into a wide pan or wok over medium-high heat.

2. 2

   Fry the curry paste in the coconut cream for 2–3 minutes until fragrant and the oil starts to separate. Don't rush this step — it blooms the aromatics.

3. 3

   Add the chicken or tofu and stir to coat. Cook for 3–4 minutes.

4. 4

   Pour in the remaining coconut milk. Add the lemongrass and kaffir lime leaves. Bring to a gentle simmer.

5. 5

   Season with fish sauce and sugar. Taste — it should be salty, sweet, and fragrant.

6. 6

   Add the courgette and simmer 5 minutes until just tender.

7. 7

   Stir in the spinach or Thai basil at the very end. It wilts in about 30 seconds.

8. 8

   Serve over jasmine rice with fresh chilli, basil, and a wedge of lime.