First things first, get all your ingredients ready. Slice the shallots, mince the garlic and ginger, and prepare the lemongrass. If you’ve got a lot of cutting to do, put on your favorite playlist. It’ll make the prep more enjoyable.

In a large pot, heat the three tablespoons of neutral oil over medium heat. You want it hot but not smoking.

Once it's ready, toss in the finely sliced shallots. Sauté them for about 3–5 minutes until they turn soft and translucent.

Next, add in the minced garlic, ginger, and lime leaves, along with the crushed lemongrass stalk.

Stir everything around, letting the fragrant aromas fill your kitchen. This is the point where I often feel like a culinary magician—I can practically feel my taste buds dancing.

Now for the exciting part! Grab that half cup of Thai red curry paste and stir it in with the sautéed shallots and aromatics. Cook it for another couple of minutes. You will notice the color intensifying and the smell getting even better.

It’s time to introduce your chicken pieces to the party. Throw them in, and stir to coat in that vibrant curry mixture. Season with salt, ensuring each piece gets its fair share.

After the chicken pieces have gotten a good coating, pour in the chicken broth and coconut cream. The creaminess will balance the heat from the curry and take the flavors to the next level.

Now, add the baby potatoes. They’ll soak up all that delicious flavor as they cook. Bring the mixture to a gentle boil, then reduce to a simmer. Cover the pot and let it cook for about 25 minutes.

Once the chicken and potatoes are tender, it’s time to add the green beans and basil.

Cook for an additional 5-7 minutes. The green beans should be bright and vibrant, adding a beautiful contrast to the dish.

Finish it off with fish sauce and a splash of fresh lime juice. These ingredients will provide that final layer of flavor, enhancing the whole curry experience. Give it a good stir, then taste and adjust salt as needed.