Thai Green Curry
A remix of a recipe by Chefless
This recipe was created by AI, some information may not be accurate.
- Servings
- 4
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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
Steps
- 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.
- 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.
- 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.
- Tip 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.