Thai green chicken curry Votes: 6 Rating: 4.33 You: 4 Rate this recipe! Impress your friends and family with this fragrant and creamy Thai green chicken curry Categories Curry Week Mins Prep Time 30Mins Cook Time EasySkill Level Save this recipe people Ingredients 225 g New Potatoes cut into chunks 100 g Green Beans trimmed and halved 1 tbsp vegetable or sunflower oil 1 garlic clove chopped 1 tablespoon rounded tbsp or 4 tsp Thai green curry paste you can't fit theinto some of the jars 400 ml can coconut milk 2 tsp Thai fish sauce 1 tsp Caster Sugar 450 g boneless skinless chicken cut into bite-size pieces, breasts or thighs 2 leaves fresh kaffir limefinely shredded or 3 wide strips lime zest, plus extra to garnish good handful of basil leaves boiled rice to serve Share this recipe Cooking Instructions 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.