Thai green curry — tender chicken simmered in a fragrant coconut curry with potatoes, green beans, lime leaves and basil. A creamy, aromatic classic, lovely with boiled rice.
- 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
Tags:
Curry MildVideo
Preparation
- 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, until both are just tender but not too soft, then drain and set aside.
- In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, just a few seconds — don't let it go too dark or it will spoil the taste. Spoon in the curry paste and stir for a few seconds to cook the spices and release the flavours, then pour in the coconut milk and bring to a bubble.
- Stir in the fish sauce and sugar, then the chicken pieces. 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 coconut milk, then stir in the shredded lime leaves (or lime zest) for a citrussy flavour. Add the basil leaves last, leaving them only briefly on the heat so they keep their brightness. Scatter with the lime garnish and serve immediately with boiled rice.
