1. 1

   Step 1: Spoon the thick cream from the top of the coconut milk tins into a wide pan or wok. Set the thinner liquid aside.

2. 2

   Step 2: Fry the coconut cream over medium-high heat for 4 minutes until it bubbles, splits, and releases its oil. This is the step that makes the curry taste like a curry.

   Split coconut cream: 04:00

   It will look like it has separated. That is exactly right.

3. 3

   Step 3: Add the curry paste and fry it in the oil for 2 minutes until it darkens and smells fragrant.

   Fry paste: 02:00

4. 4

   Step 4: Add the chicken and stir to coat in the paste, then cook for 3 minutes until the outside turns opaque.

   Coat chicken: 03:00

5. 5

   Step 5: Pour in the reserved coconut liquid and add the lime leaves, fish sauce and palm sugar. Bring to a gentle simmer.

6. 6

   Step 6: Add the aubergine and simmer for 8 minutes until tender.

   Simmer aubergine: 08:00

7. 7

   Step 7: Add the green beans and cook for 4 minutes more — they should keep a little bite.

   Cook beans: 04:00

8. 8

   Step 8: Taste and balance: more fish sauce for salt, sugar for roundness, lime for lift. Curry is about this final adjustment.

9. 9

   Step 9: Take off the heat, fold through the Thai basil, and serve over jasmine rice with sliced chilli on top.

Artwork: Original illustration for Happy Little Kitchen. This recipe is original to Happy Little Kitchen and has been written and cooked by hand — it has not been tested in a professional test kitchen.