Thai Green Curry

Name: Thai Green Curry
Yield: 4 servings
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Potatoes225 g
Green beans100 g
Sunflower oil1 tbsp
Garlic1 clove
Thai green curry paste4 tsp
Coconut milk400 ml
Thai fish sauce2 tsp
Sugar1 tsp
Chicken450 g
Lime2
Basil
Rice

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

4 steps · 0 min

1
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.
2
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.
3
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.

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