Thai Green Chicken Curry
A quick coconut-based green curry with tender chicken, new potatoes and green beans, finished with fresh basil.
| 225 g new potatoes, cut into chunks | Boil potatoes 5 min | Add beans, boil 3 min, drain | Add potatoes, beans, lime leaves | Add basil briefly, garnish with lime | Serve immediately with rice | |||
| 100 g green beans, trimmed & halved | ||||||||
| 1 tbsp vegetable or sunflower oil | Fry garlic in hot oil until golden | Stir in curry paste a few seconds | Pour in coconut milk, bring to bubble | Add fish sauce, sugar, chicken | Simmer covered 8 min | |||
| 1 garlic clove, chopped | ||||||||
| 1 rounded tbsp / 4 tsp Thai green curry paste | ||||||||
| 400 ml can coconut milk | ||||||||
| 2 tsp Thai fish sauce | ||||||||
| 1 tsp caster sugar | ||||||||
| 450 g boneless skinless chicken, bite-size pieces | ||||||||
| 2 lime leaves, finely shredded (or 3 wide strips lime zest), plus extra to garnish | ||||||||
| good handful of basil leaves | ||||||||
| boiled rice, to serve |
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