Thai Green Curry

Step 1: Heat the oil in a heavy-based skillet or pot over medium-high heat.

Step 2: Add the curry paste and, if using store-bought paste, the garlic, ginger and lemongrass. Cook for 2 to 3 minutes, until the paste mostly dries out.

Tip: Avoid breathing in the fumes while the curry paste cooks.

Step 3: Add the chicken or vegetable broth and coconut milk. Stir to dissolve the paste.

Step 4: If using store-bought curry paste, add 1 tsp fish sauce and 1 tsp sugar. Do not add salt.

Step 5: If using homemade curry paste, add 3 tsp fish sauce, 3 tsp sugar and 1/8 tsp salt.

Step 6: Add the kaffir lime leaves. Stir, then bring the curry to a simmer.

Step 7: Add the chicken and stir. Lower the heat to medium so the curry bubbles gently, then cook for 7 minutes.

Step 8: Add the eggplants and cook for 5 minutes, until soft.

Step 9: Taste the sauce. Add fish sauce or salt for more saltiness, or sugar for sweetness.

Step 10: Add the snow peas and cook for 2 minutes, until slightly softened. Stir in the basil and lime juice. The sauce should have reduced but remain on the thin side, not thick. Do not keep simmering, or the sauce will darken.

Step 11: Serve the curry over jasmine rice with garnishes of your choice.