- Prep all of your ingredients: chop, slice and shred everything that needs to be chopped, sliced and shredded. In a recipe with so many ingredients, proper mise en place is crucial!
- Put all the curry paste ingredients—except for the shrimp paste—into a food processor and blitz until finely chopped. The finer the better; it’ll make the subsequent pounding process easier and shorter.
- Scrape the contents of the food processor into a mortar and pound with a pestle until it forms a paste; this will take some time.
- Once it begins to form a paste, add the shrimp paste and pound with pestle to combine.
- In a medium-sized saucepan, heat the vegetable oil over medium-high heat. Add the curry paste and fry for 30 seconds or so.
- Add the chicken stock and chicken pieces and bring to a boil. Reduce the heat to low, cover and simmer until the chicken is cooked, around 8 mins.
- Turn the heat up to medium. Add the fish sauce, palm sugar, coconut cream and kaffir lime leaves. Bring to a simmer then reduce the heat to low and simmer for 5 mins.
- Stir in the Thai basil and remove from the saucepan from the heat. Taste, season with salt, if necessary, and add a squeeze of lime juice (optional). Serve over steamed rice with a side of veggies.
Storage: the curry can be stored in the fridge for up to 4 days; cool, place in an airtight container and refrigerate—to reheat, heat in microwave on high until piping hot.