Cook the 2 tazas arroz jazmín enjuagado, para servir according to package instructions. Fluff with a fork and keep covered until ready to serve.

Open the cans of 2 latas de leche de coco entera no agites antes de abrir without shaking them. Carefully scoop out the thick cream that has risen to the top and set it aside. Reserve the remaining coconut liquid separately.

Heat the 1 tbsp aceite vegetal in a Wok or large deep Skillet over medium-high heat. Add the thick coconut cream and cook, stirring frequently, for 2–3 minutes until it begins to bubble and the oil starts to separate — this 'cracks' the coconut cream and builds flavor.

Add the 3 tbsp pasta de curry verde tailandés to the cracked coconut cream. Stir and fry for 1–2 minutes until very fragrant and the paste darkens slightly.

Add the 4 tallos de hierba de limón golpeados y cortados en trozos de 2 pulgadas, galangal (or ginger), and 6 hojas de lima kaffir enteras rasgadas por la mitad, tallos removidos. Stir to combine with the paste.

Add the 1 ½ lb pechuga de pollo deshuesada sin piel cortada en trozos de 1½ pulgadas pieces in a single layer. Stir to coat in the paste and cook for 2–3 minutes until the outside turns opaque.

Pour in the reserved coconut liquid and stir well to combine. Bring to a gentle simmer over medium heat.

Add the 2 tbsp salsa de pescado and palm sugar. Stir to dissolve the sugar. Taste the broth — it should be balanced: savory, slightly sweet, and fragrant. Adjust with more 2 tbsp salsa de pescado (saltier) or sugar (sweeter) as needed.

Add the 2 calabacines medianos cortados por la mitad a lo largo y rebanados en medias lunas and 1 pimiento rojo finamente rebanado. Simmer for 5–7 minutes until the vegetables are just tender and the 1 ½ lb pechuga de pollo deshuesada sin piel cortada en trozos de 1½ pulgadas is cooked through (internal temperature of 165°F).

Remove from heat. Stir in the baby spinach (if using), 1 taza hojas de albahaca tailandesa ligeramente compactadas, para terminar, and 1 tbsp jugo de lima recién exprimido. The residual heat will wilt the greens gently. Remove and discard the 4 tallos de hierba de limón golpeados y cortados en trozos de 2 pulgadas pieces, galangal slices, and 6 hojas de lima kaffir enteras rasgadas por la mitad, tallos removidos before serving.

Ladle the curry over bowls of steamed 2 tazas arroz jazmín enjuagado, para servir. Garnish with fresh 1 chile rojo entero finamente rebanado slices and 6 hojas de lima kaffir enteras rasgadas por la mitad, tallos removidos wedges on the side. Serve immediately.