Method

1. Add the curry paste to the hot wok and fry for one minute until the raw garlic smell disappears and the fragrance rises. Stir constantly to prevent sticking.

   5 min

2. Pour in the canned coconut milk and bring to a gentle boil. Simmer for two minutes until the thick cream separates from the watery liquid at the top.

   Tip Using canned coconut milk ensures the correct fat content for the sauce.

   2 min

3. Add the chicken chunks and cook, turning frequently, until they are no longer pink in the centre. The coconut milk will reduce and become a lighter, silky consistency.

   8 min

4. Stir in the snap peas and red bell pepper. Cook for two minutes until the vegetables are just starting to soften but still retain a slight snap.

   Tip Keep the heat on high to ensure the vegetables crisp slightly rather than stew.

   2 min

5. Balance the sauce by adding the fish sauce and palm sugar. Taste the liquid; it should be sharp, salty, and slightly sweet, but not overly spicy.

   2 min

6. Remove the pan from the heat immediately and stir in the fresh thai basil leaves so they wilt but do not cook down.

   1 min

7. Squeeze half a lime over the serving bowls to brighten the fat. Serves four as a hot main dish.

   1 min