Thai Green Curry
A fragrant, mildly spicy Thai green curry with tender chicken, crisp green beans and new potatoes in a creamy coconut sauce, brightened with kaffir lime and basil. Perfect served with steamed rice.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 225 g new potatoes
- 100 g green beans
- 1 tbsp sunflower oil
- 1 pcs garlic cloves
- 4 tsp Thai green curry paste
- 400 ml coconut milk
- 2 tsp Thai fish sauce
- 1 tsp sugar
- 450 g boneless chicken
- 2 pcs kaffir lime leaves
- 1 handfull basil
- boiled rice
Directions
- Place potatoes in boiling water and cook 5 minutes.
- Add green beans and cook a further 3 minutes until just tender; drain and set aside.
- Heat oil in a wok or large frying pan until very hot, add garlic and cook until golden for a few seconds.
- Add curry paste and stir for a few seconds to release the flavours.
- Pour in coconut milk and bring to a bubble.
- Stir in fish sauce and sugar.
- Add chicken pieces, reduce heat to a simmer, cover and cook about 8 minutes until chicken is cooked.
- Add potatoes and beans to warm through in the coconut milk.
- Stir in shredded kaffir lime leaves (or lime zest) for a citrus flavour.
- Add basil leaves briefly to retain brightness.
- Garnish with lime and serve immediately with boiled rice.