Step 2

Add 2–3 tbsp of the thick part of the coconut milk to a saucepan over medium-high heat. When it starts to bubble, add 1–2 tbsp of the curry paste and stir well for about 1 minute until fragrant.

Step 3

Stir in the chicken and cook for 3–4 minutes until beginning to brown all over. Add the French beans and stir well.

Step 4

Season with fish sauce and sugar, then add the remaining coconut milk. Add half the makrut lime leaves and simmer for 3–5 minutes until the chicken is cooked through. Taste and adjust seasoning — it should be salty, nutty and lightly sweet.

Step 5

Add the Thai basil leaves, stir briefly and remove from heat. Serve over jasmine rice, garnished with sliced red chilli and the remaining makrut lime leaves.