Thai Green Curry

Pasos

1. 1

   Parboil potatoes in a pan of boiling water for 5 minutes, then add the green beans and cook for 3 more minutes until just tender. Drain and set aside.

2. 2

   In a wok or large frying pan, heat the sunflower oil over high heat until very hot. Add minced garlic and cook until golden, a few seconds.

3. 3

   Stir in the Thai green curry paste and cook briefly to release the spices and flavours.

4. 4

   Pour in the coconut milk and bring to a gentle bubble.

5. 5

   Stir in the fish sauce and sugar, then add the chicken. Reduce heat to a simmer and cook, covered, for about 8 minutes until the chicken is cooked through.

6. 6

   Add the potatoes and beans, warming them through in the coconut milk, then stir in kaffir lime leaves (or lime zest) and add the basil briefly to preserve brightness. Serve with cooked rice.