Green curry chicken

Heat a wide pan. Spoon the coconut cream off the top of the unshaken cans and put it in the hot pan.

Add the green curry paste and fry it hard until it is browned at the edges, very fragrant, and the oil separates out.

Add the rest of the coconut milk.

Stir in the shredded basil leaves, and lime zest if using.

Bring to a rolling boil and reduce until the sauce coats the back of a spoon and a finger drawn through it leaves a channel.

Add the thinly sliced chicken and let it poach in the coconut milk.

Add the eggplant, then the bell peppers, onions and baby corn, and cook until just done.

Season with fish sauce, then palm sugar, then tamarind concentrate.

Mould jasmine rice and rice berry rice onto the plate and spoon the curry alongside.

Finish with Thai lime leaves and torn Thai basil.