Start your 2 cups arroz jazmín sin cocinar; cocina según las instrucciones del paquete according to package directions so it's ready when the curry is done. While the rice cooks, prep all your vegetables and 1 ½ lb muslos de pollo deshuesados y sin piel cortados en trozos de 1.5 pulgadas.

Open the can of coconut milk without shaking it. Carefully spoon out the thick coconut cream from the top (about 3–4 tablespoons) and set aside. Reserve the remaining coconut milk in the can.

Heat the 1 tbsp aceite vegetal in a large Skillet or Wok over medium-high heat. Add the thick coconut cream and stir for about 1 minute until it begins to bubble and separate slightly.

Add the 3 tbsp pasta de curry rojo tailandés to the coconut cream. Stir and fry the paste for 2–3 minutes, pressing it into the pan, until it is very fragrant and darkens slightly in color.

Add the 1 ½ lb muslos de pollo deshuesados y sin piel cortados en trozos de 1.5 pulgadas pieces to the pan. Toss to coat them thoroughly in the curry paste and cook, stirring occasionally, for 4–5 minutes until the chicken is lightly seared on the outside (it doesn't need to be fully cooked through yet).

Pour in the remaining coconut milk from the can. Add the 1 tbsp salsa de pescado, 1 tbsp azúcar morena compactada, and the aromatics if using (4 tallos de hierba de limón solo los últimos 4 pulgadas, magullados y cortados en trozos de 2 pulgadas bottom 4 inches only bruised, 5 rebanadas de galanga fresca o jengibre peladas, aproximadamente 1/4 de pulgada de espesor or 5 rebanadas de galanga fresca o jengibre peladas, aproximadamente 1/4 de pulgada de espesor peeled about 1/4-inch thick, and 4 piezas hojas de lima kaffir desgarradas por la mitad, tallos removidos torn in half with stems removed). Stir everything together and bring to a gentle simmer over medium heat.

Simmer the curry for 8–10 minutes, stirring occasionally, until the 1 ½ lb muslos de pollo deshuesados y sin piel cortados en trozos de 1.5 pulgadas is cooked through and the sauce has thickened slightly. Taste and adjust seasoning — add more 1 tbsp salsa de pescado for saltiness, more 1 tbsp azúcar morena compactada to balance heat, or more 3 tbsp pasta de curry rojo tailandés for a deeper flavor.

Add the sliced 1 pimiento rojo mediano rebanado en tiras delgadas and 1 calabacín mediano cortado por la mitad a lo largo y rebanado en medias lunas. Simmer for another 3–4 minutes until the vegetables are just tender but still have a little bite.

Turn off the heat and stir in the spinach or Thai basil. It will wilt in about 30 seconds from the residual heat. Remove and discard the 4 tallos de hierba de limón solo los últimos 4 pulgadas, magullados y cortados en trozos de 2 pulgadas pieces and 5 rebanadas de galanga fresca o jengibre peladas, aproximadamente 1/4 de pulgada de espesor slices before serving.

Ladle the curry over steamed 2 cups arroz jazmín sin cocinar; cocina según las instrucciones del paquete in bowls. Garnish with fresh Thai basil or cilantro leaves, sliced 1 chile rojo mediano finamente rebanado if desired, and a 4 piezas hojas de lima kaffir desgarradas por la mitad, tallos removidos wedge on the side. Squeeze the 4 piezas hojas de lima kaffir desgarradas por la mitad, tallos removidos over just before eating.