Ingredients
- Chicken (450g boneless)
- Thai green curry paste (4 tsp)
- Coconut milk (400ml)
- Potatoes (225g new)
- Green beans (100g)
- Sunflower oil (1 tbsp)
- Garlic (1 clove)
- Thai fish sauce (2 tsp)
- Sugar (1 tsp)
- Kaffir lime leaves (2 fresh)
- Basil (handful)
- Rice (Boiled)
Instructions
Steps
- Begin by placing 225g new potatoes in a pot of boiling water and cooking for 5 minutes.
- Add 100g green beans to the pot and cook for an additional 3 minutes until both vegetables are just tender. Drain and set aside.
- In a wok or large frying pan, heat 1 tbsp sunflower oil until very hot. Add 1 clove garlic, cooking until golden for just a few seconds.
- Stir in 4 tsp Thai green curry paste and cook briefly to enhance the flavors.
- Pour in 400ml coconut milk and bring to a gentle bubble.
- Mix in 2 tsp Thai fish sauce and 1 tsp sugar, then add 450g boneless chicken, reducing the heat to a simmer. Cover and cook for about 8 minutes until the chicken is fully cooked.
- Add the drained potatoes and green beans to the curry, warming them through in the coconut milk.
- For a zesty touch, stir in 2 fresh kaffir lime leaves (or lime zest). Lastly, add a handful of basil leaves, cooking briefly to preserve their brightness.
- Garnish with lime and serve immediately alongside boiled rice.