Choo Chee Goong (Thai Choo Chee Curry with Prawns)

1. Spoon the thick cream from the top of the coconut milk tin into a wide pan. Cook over medium-high heat for 4–5 minutes until it thickens and the oil separates out.
2. Add the curry paste and fry in the split coconut oil for 2–3 minutes until deeply fragrant and darkened.
3. Pour in the rest of the coconut milk, add the whole lime leaves, and simmer for 5 minutes until noticeably thickened.
4. Add the fish sauce and palm sugar and stir until dissolved. Taste — it should be rich, salty and slightly sweet.
5. Slide in the prawns and cook for 2 minutes, turning once, until just opaque. Do not go further.
6. Off the heat, stir through the lime juice and Thai basil. Serve over rice, topped with the shredded lime leaf and sliced chilli.

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Notes:

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• Splitting the coconut cream is the step people skip and the step that makes the dish
• Don't shake the coconut milk tin — you want the thick cream separate at the top
• The sauce should coat the prawns, not surround them. Reduce further if it looks thin