Thai Green Curry
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Ingredients
- 225g new Potatoes
- 100g green beans
- 1 tbsp sunflower oil
- 1 clove garlic
- 4 tsp Thai green curry paste
- 400ml coconut milk
- 2 tsp Thai fish sauce
- 1 tsp Sugar
- 450g boneless Chicken
- 2 fresh kaffir leaves lime
- handfull basil
- Boiled Rice
Instructions
- Boil the potatoes for 5 minutes, then add the green beans and cook 3 minutes more, until both are just tender. Drain and set aside.
- Heat the oil in a wok until very hot and cook the garlic just until golden — only a few seconds, and don't let it darken or it will turn bitter. Stir in the curry paste for a few seconds to wake up the spices, then pour in the coconut milk and bring it to a bubble.
- Stir in the fish sauce and sugar, then the chicken. Turn the heat down to a simmer, cover, and cook for about 8 minutes, until the chicken is done.
- Add the potatoes and beans and let them warm through, then stir in the shredded lime leaves (or a little lime zest). Drop in the basil at the very end so it stays bright, and serve straight away with boiled rice.
Adapted from TheMealDB and rewritten in our own words.