Thai food is all about finding a good balance between the four main flavours – hot, sweet, sour and salty – which is why it’s crucial to taste before serving. Add extra chilli for heat, sugar for sweetness, fish sauce for more salt and fresh lime juice for a hint of sourness.
If using chicken on the bone, discard the skin and add the whole pieces to the sauce. Bones conduct heat, so the chicken might cook more quickly.
If you have kaffir lime leaves to hand, use three of these in place of the pared lime – they’re a traditional ingredient in Thai cookery and have a similar flavour to lime zest.
Thai curries are traditionally much thinner than Indian curries, but if you prefer yours a little richer, stir in ½ x 160ml tin coconut cream just before serving.