Thai Green Curry

Name: Thai Green Curry
Prep time: 23 min
Cook time: 48 min
Total time: 71 min
Yield: 6 servings
Ingredients: 225 g new Potatoes; 100 g Green Beans; 1 tbsp Sunflower Oil; 1 clove Garlic; 4 tsp Thai Green Curry Paste; 400 ml Coconut Milk; 2 tsp Thai fish sauce; 1 tsp Sugar; 450 g boneless Chicken; 2 fresh kaffir leaves Lime; 1 handfull Basil; 1 Boiled Rice

71 min · Serves 6 · By TheMealDB Import

High Protein
Thai
Chicken
Curry
Mild
Dinner
Kid-Friendly

Thai, Chicken, Curry, Mild

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

225 g newPotatoes
100 gGreen Beans
1 tbspSunflower Oil
1 cloveGarlic
4 tspThai Green Curry Paste
400 mlCoconut Milk
2 tspThai fish sauce
1 tspSugar
450 g bonelessChicken
2 fresh kaffir leavesLime
1 handfullBasil
1 BoiledRice

Method

Prep 23 min · Cook 48 min

1Put 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.
2In 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.
3Stir 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.
4Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice.