A proper Thai green curry, fragrant and hot. The step most recipes skip is cracking the coconut cream: frying it until the oil separates, so the paste fries instead of stewing. Jasmine rice cooks on its own timer alongside. You need (serves 4): 4 tbsp green curry paste, 2 x 400 ml tins coconut milk (don't shake them), 500 g chicken thighs, 2 small aubergines (or 1 courgette), 6 lime leaves, 2 tbsp fish sauce, 1 tsp palm or brown sugar, a big handful of Thai basil, 1 red chilli, 300 g jasmine rice.