Liquid Gold There's something almost magical about Thai green curry. That first whiff when you open the pot — lemongrass, kaffir lime, chili — it's like aromatherapy you can eat. The Method Start by frying the curry paste in a splash of coconut cream (the thick part from the top of the can) for 2-3 minutes until incredibly fragrant and the oil splits. This blooms all the flavors. Add the chicken and stir until coated. Pour in the rest of the coconut milk, fish sauce, and sugar. Add the egg