Thai green chicken curry

• new potatoes↗225g g

  cut into chunks

• green beans↗100g g

  trimmed and halved

• vegetable or sunflower oil1 tbsp tbsp
• garlic clove↗1

  chopped

• Thai green curry paste↗1 rounded tbsp or 4 tsp

  (you can't fit the tablespoon into some of the jars)

• coconut milk↗400ml can ml

  can

• Thai fish sauce↗2 tsp tsp
• caster sugar↗1 tsp tsp
• boneless skinless chicken↗450g g

  (breasts or thighs), cut into bite-size pieces

• lime leaves2

  finely shredded, or 3 wide strips lime zest, plus extra to garnish

• basil leaves↗good handful of

  good handful of

• boiled rice

  to serve

Step-by-step instructions

1. 1

   Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.

2. 2

   Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.

3. 3

   In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.

4. 4

   Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.

5. 5

   Next, pour in a 400ml can of coconut milk and let it come to a bubble.

6. 6

   Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

7. 7

   Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).

8. 8

   Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.

9. 9

   Scatter with lime to garnish and serve immediately with boiled rice.