Bright and aromatic, Thai green curry, or gaeng keow waan, is brimming with complexly layered tastes and textures. Our version is an adaptation taught to us by home cook and food blogger Rawadee Yenchujit, who incorporates coconut water as well as coconut milk for superlative flavor. Sweet and creamy, but also spicy and herbal, it calls on a bold homemade curry paste that comes together quickly in a blender and can be made ahead, then stored in an airtight container in the refrigerator for up to 24 hours. In addition to pieces of tender chicken, we’ve included carrots and peas (or edamame), but the curry is delicious with any vegetable: Yenchujit prepared it with coconut hearts and tiny, marble-sized Thai eggplants. Fresh makrut lime leaves can be purchased in well-stocked supermarkets alongside the fresh herbs and in certain Asian grocery stores. They add a distinctly sharp, citrusy flavor, but if you can’t find them, don’t worry—the dish is plenty flavorful without. Serve the curry with steamed jasmine rice.