Thai Green Chicken Curry by Good Food

Ingredients

• 225g new potatoes, cut into chunks
• 100g green beans, trimmed and halved
• 1 tbsp vegetable or sunflower oil
• 1 garlic clove, chopped
• 1 rounded tbsp or 4 tsp Thai green curry paste
• 400ml coconut milk
• 2 tsp Thai fish sauce
• 1 tsp caster sugar
• 450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
• 2 lime leaves, finely shredded, or 3 wide strips lime zest
• good handful basil leaves
• to serve boiled rice
• extra lime, to garnish

Instructions

1. Put the new potatoes in a pan of boiling water and cook for 5 minutes.
2. Add the green beans and cook for a further 3 minutes, until both are just tender but not too soft. Drain and set aside.
3. Heat the oil in a wok or large frying pan until very hot, then add the chopped garlic and cook until golden for a few seconds. Do not let it go very dark.
4. Spoon in the Thai green curry paste and stir it around for a few seconds to cook the spices and release their flavour.
5. Pour in the coconut milk and let it come to a bubble.
6. Stir in the fish sauce and sugar, then add the chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
7. Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add the lime leaves or lime zest.
8. Add the basil leaves, leaving them on the heat only briefly so they keep their brightness.
9. Scatter with lime to garnish and serve immediately with boiled rice.