Thai Green Chicken Curry

Serves 4

• 8 oz. new potatoes, cut into chunks

• 3.5 oz. green beans, trimmed & halved

• 1 tbsp. vegetable or sunflower oil

• 1 garlic clove, minced

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

• 14 oz. can coconut milk

• 2 tsp. Thai fish sauce

• 1 tsp. coconut sugar

• 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces

• 2 lime leaves finely shredded (or use 3 wide strips lime zest), plus extra to garnish

• good handful of basil leaves

• boiled rice, to serve

Place the new potatoes into a pot of boiling water and cook for 5 minutes.

Add the green beans to the pot of potatoes and continue to cook for a further 3 minutes, by which time both potatoes and green beans should be just tender but not too soft. Drain and set side.

Heat the vegetable oil in a large wok or skillet until very hot, then add the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or the garlic will become bitter.

Spoon in theThai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavors. Next add the coconut milk and allow the curry to bubble.

Stir in the Thai fish sauce and caster sugar, then add the chicken. Turn the heat down to a simmer and cook, covered, for around 8 minutes until the chicken is cooked through.

Add the potatoes and beans to the wok and warm through in the hot coconut milk, then add the shredded lime leaves. Finally, add the basil leaves and remove the wok from the heat.

Garnish with further lime leaves and serve immediately with boiled rice.