Serves: 6
Ingredients:
225g new potatoes, cut into chunks
100g green beans, trimmed and halved
1 tbsp vegetable or sunflower oil
1 garlic clove, chopped
1 rounded tbsp or 4 tsp Thai green curry paste
400ml can coconut milk
2 tsp Thai fish sauce
1 tsp caster sugar
450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
Zest of 1/2 lime
Handful of basil leaves
Method:
Cut potatoes into chunks, put them in a pan of boiling water and cook for 5 minutes.
Add 100g trimmed 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.
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.
Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds so the spices release some flavour.
Pour in a 400ml can of coconut milk and let it come to a bubble.
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.
Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add half the grated lime zest.
Add a handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
Scatter with remaining lime to garnish and serve immediately with Uncle Ben’s 2 minute rice.
