Thai Green Curry

Method7 steps · about 40 min

1. 1

   Step 1: Wash and cut all the new potatoes (225 g) into chunks. Wash, trim and halve the green beans (100 g). Bring enough water to cover the vegetables to a boil in a saucepan, add all the potato chunks and boil for five minutes. Add all the green beans and boil for another three minutes, until both vegetables are just tender but still hold their shape.

   Boil potatoes 5 min, then beans 3 min · 8 minUses 225 g new potatoes, cut into chunks in step 1 · 100 g green beans, trimmed and halved in step 1 · Water sufficient to cover the potatoes and beans in their cooking pan

2. 2

   Step 2: Drain all the potatoes and beans, discard their cooking water and keep the drained vegetables ready to add to the curry later.

   Uses All the cooked potatoes and beans

3. 3

   Step 3: Peel and chop the garlic clove (1). Heat all the sunflower oil (1 tbsp) in a wok or large frying pan, then add all the chopped garlic. Stir for a few seconds until golden, taking care not to let it turn dark or burn.

   Uses 1 tbsp sunflower oil · 1 garlic clove, chopped in step 3

4. 4

   Step 4: Stir all the green curry paste into the garlic oil for a few seconds until fragrant. Pour in all the coconut milk (400 ml) and bring gently to a bubble.

   Uses The whole garlic oil base · 4 tsp Thai green curry paste · 400 ml coconut milk

5. 5

   Step 5: Cut all the raw boneless skinless chicken breast (450 g) into bite-sized pieces. Stir all the fish sauce and caster sugar (1 tsp) into the bubbling curry sauce, then add all the chicken pieces. Cover and simmer gently for about eight minutes until the chicken is cooked through and reaches 74°C in its thickest pieces, continuing if needed. Wash hands and clean utensils that contacted raw chicken.

   Simmer chicken until cooked through · 8 minUses The complete bubbling sauce · 2 tsp Thai fish sauce · 1 tsp caster sugar · 450 g raw boneless skinless chicken breast, cut into bite-sized pieces in step 5

6. 6

   Step 6: Add all the drained potatoes and green beans to the cooked chicken curry and let them heat through in its sauce. Wash and finely shred both lime leaves (2) and stir all of them into the curry. Wash the basil leaves and stir in the whole handful only briefly before taking the pan off the heat, keeping the leaves bright.

   Uses The whole cooked chicken curry · All the prepared potatoes and beans · 2 fresh lime leaves, finely shredded in step 6 · 1 good handful fresh basil leaves

7. 7

   Step 7: Wash a separate lime and grate a little extra zest for garnish as desired. Serve the curry immediately as six portions with this zest and the ready-cooked plain rice. If using refrigerated cooked rice, reheat it until steaming hot throughout before serving.

   Uses The whole finished curry · Extra lime zest to garnish, as desired · Ready-cooked plain rice, to serve as desired