Thai Green Curry

Ingredients

• 225 gnew potatoes, halved if large
• 100 ggreen beans, trimmed
• 1 tbspsunflower oil
• 1 clovegarlic
• 4 tspthai green curry paste
• 400 mlcoconut milk
• 2 tspthai fish sauce
• 1 tspsugar
• 450 gchicken, boneless; cut into chunks
• 2 leafkaffir lime leaves, fresh; shredded
• basil, fresh; added at the end
• rice, boiled; to serve

Method

1. 1

   Boil the potatoes for 5 minutes. Add the green beans and cook for a further 3 minutes until both are just tender but not soft. Drain and set aside.

2. 2

   Heat the oil in a wok or large frying pan over high heat. Add the garlic and cook until golden — only a few seconds. Don't allow it to go dark.

3. 3

   Add the curry paste and stir for a few seconds to cook the spices and release their flavour. Pour in the coconut milk and let it come to a bubble.

4. 4

   Stir in the fish sauce and sugar, then add the chicken pieces. Reduce heat to a simmer, cover and cook for about 8 minutes until the chicken is cooked through.

5. 5

   Add the potatoes and beans and let them warm through in the coconut milk. Stir in the shredded lime leaves.

6. 6

   Add the basil leaves and remove from heat almost immediately to preserve their colour. Serve with boiled rice.