Thai Chicken Coconut Curry

Heat a wok or large frying pan over medium-high heat. Add the flaked coconut, 'dry frying' it by stirring until fragrant and lightly toasted to a light golden-brown. Transfer to a bowl to cool.

Return pan to heat. Add 2 Tbsp. oil plus shallots/onion, ginger, and garlic. If using fresh chili, add that now too. Stir-fry 1-2 minutes.

While stir-frying, add all the dry spices (except bay leaf): cayenne, turmeric, coriander, and 2 types cumin. Stir spices in, adding a little more oil if needed.

Add stock, 3/4 can coconut milk, plus 1/4 to 1/2 cup water (depending on how much sauce you'd like). Add the bay leaf and kaffir lime leaves or lime juice. Also add the fish sauce, stirring everything together well.

Add chicken and bring to a gentle boil, then reduce to a simmer (medium-low). Cover and simmer 30 minutes for whole chicken pieces or 10 minutes for boneless chicken. Stir occasionally.

Add the sweet potato or yam, green beans, and 1/2 the toasted coconut. Continue simmering 10 more minutes, or until potato/yam has softened enough to easily pierce with a fork (beans may be added a little later if you prefer them still crisp). Stir occasionally.

Reduce heat to minimum. Add remaining coconut milk and stir well to dissolve. Taste-test for salt and spice, adding more fish sauce if not salty or flavorful enough, or more chili a spicier curry. Add sugar if you prefer it sweeter. Portion out into bowls and top with fresh basil plus a final sprinkling of toasted coconut. Pair with rice and ENJOY!