Categories
 Mins Prep Time |
 30Mins Cook Time |
 EasySkill Level |
people
Ingredients
- 225 g New Potatoes cut into chunks
- 100 g Green Beans trimmed and halved
- 1 tbsp vegetable or sunflower oil
- 1 garlic clove chopped
- 1 tablespoon rounded tbsp or 4 tsp Thai green curry paste you can't fit theinto some of the jars
- 400 ml can coconut milk
- 2 tsp Thai fish sauce
- 1 tsp Caster Sugar
- 450 g boneless skinless chicken cut into bite-size pieces, breasts or thighs
- 2 leaves fresh kaffir limefinely shredded or 3 wide strips lime zest, plus extra to garnish
- good handful of basil leaves
- boiled rice to serve
Cooking Instructions
- 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.