START COOKING RICE! SET TIMER!

DO NOT SHAKE COCONUT MILK!

In a large wok, heat oil over medium heat and add shallots, garlic and ginger and sauté until soft and translucent.

Drop in the curry paste. Fry, stirring constantly for 1-2 minutes until it darkens slightly and the aroma softens.

Spoon just the thick, solid white cream from the top of one of the coconut milk tins into the fried paste. Stir rapidly for 1-2 minutes until it dissolves into a smooth, glossy paste and tiny bubbles of red oil separate.

Add chicken to the pan. Coat them thoroughly in the paste and cook for 3-4 minutes until the outsides turn white.

Pour in the remaining liquid from the coconut milk tins (1.5), cracked lime leaves and palm sugar. Bring to a gentle simmer uncovered for 2 minutes on medium-low heat to let the sauce thicken.

Add red pepper, bamboo shoot strips and broccoli florets all at once. Simmer gently for 5-6 minutes until the chicken breast is cooked through and the veggies are tender-crisp.

Add fish sauce. Turn off heat completely. Stir in the juice of the fresh lime and a handful of torn basil leaves for 30 seconds until just wilted. Taste and adjust if needed. Serve immediately over hot jasmine rice.

Rinse 300g of jasmine rice until clear. Let it drain completely until the grains are damp but no longer dripping.

Put the rice into the pot and add exactly 390ml of cold water.

Bring to a boil over medium-high heat without the lid on.

As soon as it boils hard, give it one single stir and cover tightly, drop the heat to your stove's absolute lowest setting, and cook for 12 minutes.

Remove from the heat source. Leave the lid sealed tightly for 10 minutes. SERVE!