Hurahura harvest Thai curry

This curry was made after the gardens at Hurahura Road were left unattended (other than daily watering by Uncle Eirin Rebel Dunn, who was house-sitting for us) for three weeks in January. We returned to a glut of vegetables and nothing but some chicken thighs in the freezer. I think thighs are the best for chicken curry, the darker meat is much better than bland old breast.

All the quantities are fairly approximate as I am rubbish at measuring.

400-800g skinless, boneless chicken thighs, cut into chunks
2 kaffir lime leaves
1-2 chili peppers (depending on taste), finely chopped
1 lime
1 handful Thai basil leaves
2-4T red curry paste, according to taste
2T fish sauce
1-2T palm sugar
400ml coconut cream
1/2c water
2 handfuls of waxy new potatoes
1 handful of cherry tomatoes
1 large or 2 small red capsicums, sliced
2 courgettes, cut on an angle into 1cm chunks
1 small red onion, sliced
2 handfuls of green and yellow beans, cut on an angle into 3cm lengths
6-8 baby kamokamo (with flowers), halved or quartered lengthways (if you can get them, otherwise, eggplant would be a good substitute)
1 handful of baby carrots (mine were "Purple Haze"), halved or quartered lengthways
1 handful broad beans (shelled, skin on)

Heat 4T of coconut cream in saute pan until oily looking. Add curry paste, chilies and torn kaffir lime leaves and stir until fragrant.

Add half the coconut cream and the water. Meanwhile, cook the potatoes in a pot of boiling water. Add the chicken to the curry mixture, cook for a couple of minutes and add the vegetables (along with the drained potatoes) and palm sugar (add the tomatoes last).

Cover for several minutes until the chicken and veges are cooked. Add the rest of the coconut cream along with the fish sauce. Taste and adjust seasoning (adding salt and more palm sugar or fish sauce if required). Squeeze lime into curry, stir and scatter with Thai basil (or coriander if you prefer, or both). Serve with Jasmine rice.