Put the potatoes in a pan of
boiling water and cook for
5 minutes. Throw in the beans
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. Next,
pour in the coconut milk and let
it come to a bubble.
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.
Tip in the potatoes and beans
and let them warm through in
the hot coconut milk, then add a
lovely citrussy flavour by
stirring in the shredded lime
leaves (or lime zest). 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 garnish and serve
immediately with boiled rice.