Thai Red Curry with Basil

Heat the oil in a wok over medium heat. Fry the curry paste for 1 minute until it smells toasty.

Add half the coconut milk and simmer, stirring, until the oil starts to separate and the sauce turns glossy, about 3 minutes.

Add the chicken and cook for 5 minutes, then pour in the remaining coconut milk with the pepper, beans, fish sauce and sugar. Simmer for 8 minutes until the chicken is cooked through.

Take off the heat and stir in the basil and lime juice. Taste: it should be salty, sweet and sharp in balance.

Serve over rice.