Full of flavour, this traditional Thai dish is packed full of fresh vegetables, herbs and pices. Make as hot or mild as you like with fresh chilies. Serve with rice.
- Prep: 20 minutes
- Cook: 25 minutes
- Serves: 6
- Calories: 388 kcals
- Protein: 27 g
- Carbohydrate: 35 g
- Fat: 16 g
INGREDIENTS
300 g new potatoes, cut into chunks, 200 g green beans trimmed and halved, 1 garlic clove, chopped 2 green chilies, chopped Green Thai curry paste (homemade or shop bought), 400-600 mL coconut milk, 2 tsp Thai fish sauce, 450 g boneless, skinless chicken breasts cut into bite-sized chunks, 2 lime’s zest, chopped fresh coriander (small bunch), chopped fresh basil (small bunch), boiled rice to serve.
PREPARATION
- Wash and chop the potatoes and beans. Boil the potatoes for 5 minutes and then add the beans. Drain and put to one side
- In a large wok or frying pan add a little oil and fry the garlic and chili for a minute before adding 1 large tbsp of curry paste — stir for another minute.
- Add the coconut milk and let it bubble
- Stir in the fish sauce and chicken
- Turn the heat down and simmer for —10 min until the chicken is cooked
- Add the potatoes, beans, lime zest and warm through
- Add the basil and coriander just before serving
- Serve with boiled rice.
