yellow Thai curry

Heat vegetable oil in a large non-stick pan or wok over medium-high heat. Add the minced garlic and sliced onion and sauté for 2–3 minutes until softened and fragrant. Add the yellow curry paste and turmeric powder to the pan and stir-fry for 1–2 minutes until the paste is aromatic and slightly darkened. Add the thinly sliced chicken breast and stir well to coat in the curry paste. Cook for 3–4 minutes until the chicken is sealed and lightly golden on the outside. Add the diced red and yellow bell peppers and stir-fry for 2 minutes to retain a slight crunch. Pour in the coconut milk and chicken stock, stirring to combine. Bring to a gentle simmer over medium heat. Season with fish sauce, palm sugar, and lime juice. Taste and adjust the balance of salt, sweet, and sour to your preference. Simmer for 5–7 minutes until the sauce thickens slightly and the chicken is cooked through. Remove from heat and scatter the fresh basil leaves generously over the top, allowing them to wilt slightly in the residual heat. Serve immediately over steamed jasmine rice, garnished with extra basil and a wedge of lime on the side. Tip: For deeper flavour, fry the curry paste in a splash of the thick coconut cream (scooped from the top of the can) rather than oil — this 'blooms' the spices in fat and gives a much richer, more authentic result.