Green as chlorophyll, this curry captures light in a bowl. The paste—pounded from green chillies, lemongrass, galangal—refracts heat across the entire spectrum: from sweet coconut to sharp citrus to burning capsaicin. Thai basil adds its own wavelength of anise and pepper. Each ingredient splits through the coconut milk like rays through morning mist, separating into distinct flavours yet somehow forming a coherent whole. This is the chemistry of Thai cuisine rendered luminous.