
A vibrant and aromatic Thai classic featuring tender chicken, creamy coconut milk, and fresh vegetables. This quick and easy version brings the bold flavors of Southeast Asia to your dinner table in under 40 minutes.
Place the potato chunks in a large pan of boiling water and cook for approximately 5 minutes.
Add the trimmed green beans to the pan and continue cooking for another 3 minutes until both vegetables are just tender but still firm. Drain well and set aside.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the chopped garlic and sauté for a few seconds until golden; do not let it turn dark brown or it will become bitter.
Stir in the Thai green curry paste and fry for a few seconds to toast the spices and release their fragrance.
Pour in the coconut milk and bring the mixture to a gentle bubble.
Stir in the fish sauce and caster sugar, then add the chicken pieces. Reduce the heat to a simmer and cook, covered, for about 8 minutes or until the chicken is thoroughly cooked.
Add the cooked potatoes and green beans back into the pan. Stir in the shredded lime leaves (or lime zest) and allow everything to warm through in the hot sauce.
Fold in a generous handful of fresh basil leaves and remove from the heat immediately to keep the herbs bright and flavorful.
Garnish with extra lime wedges and serve immediately alongside fluffy boiled rice.
For a richer flavor, use chicken thighs instead of breast meat. If you prefer more heat, add 2-3 crushed bird's eye chilies during step 4. To keep the basil leaves from turning black, ensure they are only added at the very last second before serving.





