Thai Green Curry with Chicken

Ingredients

• ½ lb new potatoes
• ¼ lb green beans
• 1 tbsp sunflower oil
• 1 clove garlic
• 4 tsp Thai green curry paste
• 13½ fl oz coconut milk
• 2 tsp Thai fish sauce
• 1 tsp sugar
• 1 lb boneless chicken
• 2 kaffir lime leaves
• ¼ cup fresh basil
• 2 cup boiled rice

Steps

1. Boil potatoes for 5 minutes, then add green beans and cook for another 3 minutes until tender. Drain and set aside.
2. Heat oil in a wok or large frying pan over high heat. Add garlic and cook for a few seconds until golden, then stir in curry paste for a few seconds.
3. Pour in coconut milk and bring to a bubble. Stir in fish sauce and sugar.
4. Add chicken pieces, reduce heat to a simmer, cover, and cook for 8 minutes until chicken is cooked through.
5. Add the cooked potatoes and green beans to the curry, warming them through. Stir in shredded kaffir lime leaves.
6. Add fresh basil leaves and cook briefly, just until wilted.
7. Serve immediately with boiled rice.