Fry the curry paste in a little oil first to release all the essential oils and flavors.

Jasmine rice is slightly sticky and perfect for soaking up the rich curry sauce.

Let the coconut milk reduce slightly to concentrate the flavors before adding veggies.

Stir the Thai basil in right after turning off the heat to preserve its delicate anise flavor.

Thai food needs a balance of salty, sweet, sour, and spicy. Adjust with a squeeze of lime at the end.