Let’s bring it together

1. Get ready

   Start your rice according to its packet. Cut chicken into even bite-sized pieces, beans into short lengths and courgette into half-moons. Keep raw chicken and its utensils separate from the vegetables.

2. Choose your paste

   Start with one tablespoon for a strong or unfamiliar paste, up to two for this version. Follow the label: green does not mean mild. Red paste makes a different curry, rather than an identical substitute.

3. Open up the aroma

   Warm the oil over medium-low heat. Stir the paste until fragrant, following its packet directions. Lower the heat if it starts catching; do not let it burn.

4. Make the sauce

   Loosen the paste with a little coconut milk. Stir in the rest and the water. Bring to a gentle simmer; add torn makrut leaves if using.

5. Cook gently

   Add chicken and beans. Simmer gently, stirring occasionally. When the chicken is mostly cooked and beans are beginning to soften, add the courgette.

6. Check before tasting

   Check the centres of the thickest chicken pieces with a thermometer: 74°C / 165°F. Continue cooking and recheck if necessary. The vegetables should be tender. Use a clean spoon to taste only after chicken is cooked.

7. Season and serve

   Start with one teaspoon each of fish sauce and sugar. Taste and add fish sauce gradually, up to one tablespoon total; paste may already be salty. Turn off the heat, stir in basil and remove the tough lime leaves. Serve with rice.