Quick Thai Green Curry Recipe

Good Pair Days -
  • 225g small new potatoes, cut into chunks
  • 1 chopped garlic clove
  • 100g green beans, halved
  • 4 tsp of Thai green curry paste or spice mix
  • 400ml coconut milk
  • 1 tsp caster sugar
  • 2 tsp Thai fish sauce
  • 450g chicken breast, cut into bitesize chunks
  • 3 strips of lime zest
  • Handful of basil leaves
  • Cook the potatoes in boiling water for five minutes. Add the beans, and simmer for a further three minutes - both should be tender and not too soft. Drain, and leave to one side.
  • In a wok, fry the garlic in some oil for a few seconds until golden. Add the curry paste and give it a good stir, before tipping in the coconut milk and letting it all come to a good rolling boil.
  • Stir in the chicken, fish sauce and sugar, and turn the heat down to a simmer. Cook for about eight or nine minutes, or until the chicken is cooked through.
  • Chuck in the potatoes and beans, and let them heat through in the coconut milk and spices. Add the lime zest, and give everything a decent mix as it continues cooking for a few minutes. Before serving, add the basil, and give one last stir. Serve hot, with a nice big pile of rice.
25 mins
2-3 serving