Exhibit

This work represents the balance of Thai cooking — heat, sweetness, salt, and acidity held in equilibrium. Green curry paste, a complex amalgamation of chillies, aromatics, and spices, provides the foundation. Coconut milk tempers and carries these flavours, its richness creating a luxurious medium. The piece demonstrates how layered flavours can achieve harmony without homogeneity.

Chicken thigh, chosen for its resilience to heat and ability to absorb surrounding flavours, serves as the protein. Thai basil and kaffir lime leaves contribute aromatic top notes, released at different stages to preserve their distinct characters. Eggplant and bamboo shoots add textural variety. The work honours Thai culinary tradition while remaining accessible to the home cook — a study in how complex flavours can emerge from straightforward technique when quality ingredients are properly handled.

• 500g chicken thigh fillets, cut into bite-sized pieces
• 3 tablespoons Thai green curry paste
• 400ml coconut milk
• 1 cup fresh Thai basil leaves
• 200g bamboo shoots, sliced
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 4 kaffir lime leaves, torn
• 2 Thai eggplants, quartered
• 2 tablespoons vegetable oil
• Steamed jasmine rice, to serve

1. Heat vegetable oil in a large wok or deep pan over medium-high heat. Add curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and darkened slightly.
2. Pour in half the coconut milk, stirring to combine with the paste. Bring to a simmer and cook for 3-4 minutes until oil begins to separate on the surface.
3. Add chicken pieces and stir to coat in the curry mixture. Cook for 5 minutes, stirring occasionally.
4. Add remaining coconut milk, eggplant, bamboo shoots, and kaffir lime leaves. Bring to a gentle simmer.
5. Add fish sauce and palm sugar. Taste and adjust seasoning — the curry should be balanced between salty, sweet, and spicy.
6. Simmer for 10-12 minutes until chicken is cooked through and eggplant is tender.
7. Remove from heat and stir through most of the Thai basil, reserving some for garnish. Serve over steamed jasmine rice, garnished with remaining basil leaves.