Step 1 of 6
Thai Green Curry
Boil the potatoes for 5 minutes. Add the green beans and cook for a further 3 minutes until both are just tender but not soft. Drain and set aside.
Step 2
Heat the oil in a wok or large frying pan over high heat. Add the garlic and cook until golden — only a few seconds. Don't allow it to go dark.
Step 3
Add the curry paste and stir for a few seconds to cook the spices and release their flavour. Pour in the coconut milk and let it come to a bubble.
Step 4
Stir in the fish sauce and sugar, then add the chicken pieces. Reduce heat to a simmer, cover and cook for about 8 minutes until the chicken is cooked through.
Step 5
Add the potatoes and beans and let them warm through in the coconut milk. Stir in the shredded lime leaves.
Step 6
Add the basil leaves and remove from heat almost immediately to preserve their colour. Serve with boiled rice.
