Tom Kha Gai

Estimated from typical Thai recipe portions; verify against exact brands and serving sizes before publishing formal nutrition claims.

1. Prepare the aromatics: Slice fibrous aromatics finely or bruise them firmly so they release flavour into the sauce. Cut meat into even bite-size pieces; slice pork across the grain about 3-5 mm thick for quick curries, and keep braising cuts larger for slow curries.
2. Bloom the curry base: Warm the thick coconut cream or a spoonful of oil in a saucepan over medium heat, about 160-170°C, then fry the curry paste or aromatics for 2-4 minutes until fragrant and slightly darker.
3. Build the sauce: Add the remaining coconut milk, stock or water gradually, stirring until smooth. Add firm vegetables first and simmer gently rather than boiling hard.
4. Cook the main ingredient: Add the meat, seafood, tofu or vegetables according to cooking time. Simmer chicken or pork gently until just cooked; simmer beef or belly cuts until tender; add seafood near the end so it stays delicate.
5. Balance the seasoning: Season with fish sauce for saltiness, palm sugar for roundness, tamarind or lime for sourness and fresh chilli for heat. Adjust in small amounts, tasting after each addition.
6. Finish and serve: Fold in delicate herbs such as Thai basil, coriander, shredded lime leaf or spring onion just before serving. Rest for 2 minutes, then serve with jasmine rice or noodles.