Thai Green Coconut Curry

The step everyone skips is frying the aromatics in the thick coconut cream until the oil separates out.

That split is what carries the flavour through the whole pot; skipping it leaves a curry that tastes of coconut and little else.

Add the basil off the heat — it turns black and bitter if it boils.

Better on the second day, once the eggplant has fully surrendered.