Get to know your curry paste, add vegetables in stages and have the rice ready when the coconut sauce and tender greens are finished.
Know the paste you are using
Green curry pastes differ in heat and salt. Check the label before opening the jar, especially if you are cooking a vegetarian meal: some contain shrimp. Start with the suggested amount and taste the sauce before adding more.
Cook the paste in the fat called for by your recipe before adding the coconut milk. Stir so it does not catch on the bottom of the pan. Its smell changes as it heats; let that stage finish before pouring in the liquid.
Add vegetables in stages
Cut aubergine into pieces that can soften without falling apart. Add firmer vegetables before tender beans or greens, giving each enough time in the sauce. Tofu can go in gently once the broth is simmering.
Keep the sauce at a gentle simmer. Taste a spoonful with a piece of vegetable before adjusting the seasoning. Check the salt, sweetness and heat separately; adding more paste changes all three.
Finish when the table is ready
Cook the rice alongside the curry so neither has to wait for long. Tear fresh basil over the sauce near the end and bring the bowls to the table while their aromas are still clear.
Bring the curry and rice to the table in separate bowls. Put lime wedges and extra herbs alongside for anyone who wants them. Start with a little sauce on the rice; there is more in the serving bowl.
