THAI CREEN CHICKEN CURRY

• porsi: 4

Bahan-bahan

250g new potatoes, halved

1 tbsp vegetable oil

1 garlic clove, crushed

2 tbsp Thai green curry paste

1 x 400mI tin of coconut milk

2 tspThai fish sauce

1 tsp caster sugar

450g chicken fillets, cut into bite-sized strips

100g green beans, trimmed and halved

1 courgette, sliced

Handful of fresh basil or coriander leaves, plus extra to serve

Salt and black pepper

To serve:

Boiled rice

1 green chilli, thinly sliced

Flaked almonds

Lime wedges, for squeezing

Petunjuk

1 Put the new potatoes in a pan of boiling water and cook for five minutes until just tender.

2 Heat the vegetable oil in a wok or large pan over a medium heat. Add the garlic and cook for

30 seconds until golden, being careful not to let it burn.

3 Add the Thai green curry paste and stir for 10 seconds to begin cooking the spices and releasing their flavours.

4 Pour in the coconut milk and let it come to a bubble. Add the fish sauce and caster sugar, then add the chicken. Reduce the heat to a simmer and cover with a lid. Cook gently for 10-12 minutes until the chicken is completely cooked throughout.

5 Add the potatoes, green beans and sliced courgette and cook for 2-3 minutes to warm through.

6 Add the basil and/or coriander and stir through. Taste and add salt and/or pepper, if needed.

7 Divide amongst serving bowls and scatter with some extra fresh herbs, some sliced green chillies and flaked almonds. Serve immediately with boiled rice and some lime wedges on the side.