Serves 6, 5 minutes preparation, 25 minutes cooking
A beautiful combination of chicken, potatoes and crunchy green beans are combined in a fragrant sauce to make this classic Thai curry.
- 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 (you can't fit the tablespoon into some of the jars)
- 400ml can coconut milk
- 2 tsp Thai fish sauce
- 1 tsp caster sugar
- 450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
- 2 fresh kaffir lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
- good handful of basil leaves
- Sticky Thai Rice, to serve
- Put the potatoes in a pan of boiling water and cook for 5 minutes. Add the beans to the pan and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
- In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours and aromas. Next, pour in the coconut milk and let it come to a boil.
- Next, stir in the fish sauce and sugar then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked through.
- Tip the potatoes and beans into the sauce and let them warm through, then stir in the shredded lime leaves or lime zest for a great citrusy edge to the dish. The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime leaves/zest garnish and serve immediately with our Sticky Thai Rice.