Open the cans without shaking them and spoon the thick cream from the top of one into a wok or large pan. Reserve the rest.
Fry the coconut cream over a medium-high heat for 3–4 minutes, until it bubbles, thickens and visibly separates, with clear oil pooling out. **Don’t rush this** — it’s the step that makes the curry.
Add the curry paste and fry in the separated oil for 2 minutes, stirring, until it darkens and smells strongly aromatic.
Add the chicken and stir to coat, cooking for 3 minutes until it turns opaque on the outside.
Pour in the remaining coconut milk, add the fish sauce, sugar and lime leaves, and bring to a **bare simmer**. Don’t let it boil.
Simmer gently for 8 minutes, then add the beans and courgette and cook 3 minutes, then the capsicum for a final 2. The vegetables should keep some bite.
Take off the heat. Stir through the basil and the lime juice.
Taste and adjust: fish sauce for salt, sugar for balance, lime for lift. Serve over jasmine rice with sliced chilli.