- 225g 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 lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
- Bood handful of basil leaves
- Boiled basmati rice, to serve
- Put the potatoes in a pan of boiling water and cook for five minutes. Throw in the beans and cook for a further three 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 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 citrus 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.
Recipe adapted from Rasa Malaysia.