Thai green curry with chicken (no rice)

Method

Cut the chicken thighs into roughly 3 cm pieces. Heat a large pan over medium-high heat and add the curry paste, stirring constantly for a minute or so until it darkens slightly and releases its aromatics. Pour in the coconut milk and whisk to combine the paste evenly; the emulsification will break if you rush this step.

Once the curry comes to a gentle simmer, add the chicken and stir well to coat. Maintain a steady simmer, not a rolling boil, and cook for about 8 minutes until the chicken is nearly cooked through; check by cutting into the thickest piece. Add the green beans and baby corn, then continue simmering for another 3 to 4 minutes until the vegetables are tender but still have some resistance.

Tear the Thai basil leaves and stir them through just before serving. Taste and adjust the seasoning as needed; the curry should be balanced between the heat of the paste and the richness of the coconut milk. Serve at once.