Cameron Hamilton

Season chicken with salt, then sear in oil for 2–3 minutes until lightly browned. Remove and set aside. In the same pot, sauté onion and scallion whites for 3–4 minutes. Add garlic, ginger, and lemongrass. Cook 1 minute. Stir in curry paste and turmeric and cook 2–3 minutes until fragrant. Add chicken broth, coconut milk, fish sauce, soy sauce, and brown sugar. Stir well and bring to a gentle simmer. Add mushrooms, bell pepper, chilies, and chicken. Simmer gently for 10–15 minutes, until chicken is cooked through and mushrooms are tender. Remove lemongrass. Turn off heat and stir in lime juice, cilantro, scallion greens, and Thai basil. Taste and adjust with more lime, fish sauce, sugar, or chili oil. Serve with rice, noodles, or as is. Finish with chili crisp and extra lime.