👨‍🍳 Instructions

1. 1

   Heat the vegetable oil in a wok or large saucepan over medium heat. Add the red curry paste and stir-fry until fragrant, about 1-2 minutes.

   💡 Tip: Stir-frying the curry paste releases its aromatic oils and deepens its flavor.
2. 2

   Pour in about half of the coconut milk and bring to a simmer. Cook until the oil separates from the coconut milk, about 3-5 minutes.

   💡 Tip: This process, known as 'cracking' the coconut milk, enhances the curry's richness.
3. 3

   Add the bruised kaffir lime leaves and the remaining coconut milk. Bring to a gentle simmer.

   💡 Tip: Bruising the kaffir lime leaves helps to release their citrusy aroma.
4. 4

   Stir in the fish sauce and palm sugar. Taste and adjust seasoning as needed.

   💡 Tip: Balance the flavors to your preference; it should be a harmonious blend of salty, sweet, and spicy.
5. 5

   Add the chicken pieces to the curry and cook until they are almost cooked through, about 5-7 minutes.

   💡 Tip: Ensure the chicken is cooked through before adding the vegetables to avoid overcooking the chicken.
6. 6

   Add the mixed vegetables to the curry. Cook until they are tender-crisp, about 5-7 minutes, depending on the vegetables used.

   💡 Tip: Add harder vegetables like long beans and cauliflower first, followed by softer ones like bell peppers and snap peas.
7. 7

   Stir in the Thai basil leaves just before serving until they wilt.

   💡 Tip: Adding basil at the end preserves its fresh aroma and vibrant color.
8. 8

   Serve hot, garnished with sliced red chilies. This curry is traditionally served with steamed jasmine rice.

   💡 Tip: Jasmine rice is the perfect accompaniment to soak up the delicious curry sauce.