Thai green chicken curry
- Preparation and cooking time
- Serves 6
- 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
- boiled rice, to serve
- STEP 1
Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
- STEP 2
Add 100g trimmed and halved green 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.
- STEP 3
- STEP 4
Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
- STEP 5
Next, pour in a 400ml can of coconut milk and let it come to a bubble.
- STEP 6
Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
- STEP 7
Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded kaffir lime leaves (or 3 wide strips lime zest).
- STEP 8
Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
- STEP 9
Scatter with lime to garnish and serve immediately with boiled rice.