From the shelf

Thai Green Curry

Name: Thai Green Curry
Cuisine: Thai
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

Thai · Chicken · 12 ingredients · 6 steps

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What you need

Ingredients

Potatoes225 g, new
green beans100 g
sunflower oil1 tbsp
garlic1 clove
Thai green curry paste4 tsp
coconut milk400 ml
Thai fish sauce2 tsp
Sugar1 tsp
Chicken450 g, boneless
lime2, fresh kaffir leaves
basilhandfull
RiceBoiled

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How it goes

Method

0 of 6 done

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, by which time both should be just tender but not too soft. 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. Don’t let it go very dark or it will spoil the taste.
Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.
Stir in the fish sauce and sugar, then the pieces of chicken. 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 hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest).
The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice.

My notes