Thai Green Curry

Chicken · Thai classic.

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

Method

1. Bring to a boil — Put the potatoes in a pan of boiling water and cook for 5 minutes.
2. Continue cooking — Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft.
3. Fry — 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.
4. Continue cooking — Don’t let it go very dark or it will spoil the taste.
5. Stir — Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
6. Continue cooking — Next, pour in the coconut milk and let it come to a bubble.
7. Stir — Stir in the fish sauce and sugar, then the pieces of chicken.
8. Simmer — Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
9. Stir — 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).
10. Heat the pan — The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness.
11. Bring to a boil — Scatter with the lime garnish and serve immediately with boiled rice.

More Thailand recipes

• Pad Thai
• Green Curry
• Tom Yum Goong
• Mango Sticky Rice
• Som Tam
• Massaman Curry