green Thai curry

Heat neutral oil in a wide saucepan or wok over medium heat. Add the green curry paste and sauté for 1–2 minutes until fragrant, stirring constantly to bloom the aromatics. Pour in the coconut milk along with the bruised lemongrass stalk and kaffir lime leaves. Bring to a gentle simmer over medium-low heat, stirring to combine with the paste. Season the broth with fish sauce (or soy sauce), palm sugar, and lime juice. Taste and adjust the balance of salt, sweet, and sour to your preference. Add the mushrooms and corn kernels and simmer for 4–5 minutes until mushrooms begin to soften and absorb the curry broth. Add the thinly sliced zucchini and tofu (or chicken if using) and cook for a further 3–4 minutes — the zucchini should be just tender but still holding its shape. Remove the lemongrass stalk and kaffir lime leaves. Stir in most of the fresh Thai basil leaves and remove from heat immediately to preserve their colour and freshness. Ladle the curry into shallow bowls. Arrange the vegetables artfully in the centre and generously scatter black sesame seeds over the top for texture and visual contrast. Finish with a few torn basil leaves and a small pinch of dried chili for garnish. Serve immediately with steamed jasmine rice on the side. Tip: For a deeper, more complex curry base, fry the paste in the thick cream skimmed from the top of an unshaken can of coconut milk rather than oil — this 'cracking' technique intensifies the flavour before the rest of the liquid is added.