Thai Green Curry with Chicken

Ingredients

• 2 tbsp vegetable oil
• 3-4 tbsp Thai green curry paste
• 600g chicken thighs, cut into chunks
• 400ml tin coconut milk
• 150ml chicken stock
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 150g green beans, trimmed and halved
• 1 red pepper, sliced
• 2 kaffir lime leaves (optional)
• Handful of Thai basil leaves (or regular basil)
• 1 red chilli, sliced, to serve
• Steamed jasmine rice, to serve

Method

1. Heat the oil in a large pan or wok over medium heat. Add the curry paste and fry for 1-2 minutes, stirring constantly, until fragrant.
2. Add the chicken and stir to coat in the paste, cooking for 2-3 minutes until the outside is no longer pink.
3. Pour in the coconut milk and stock, add the lime leaves if using, and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.
4. Stir in the fish sauce and brown sugar, then add the green beans and red pepper. Simmer for a further 5-6 minutes until the vegetables are just tender and the chicken is cooked through.
5. Taste and adjust — more fish sauce for saltiness, more sugar to round it out, or a squeeze of lime if it needs brightness.
6. Stir through most of the Thai basil, saving a few leaves to scatter on top along with the sliced chilli. Serve immediately over steamed rice.

Estimated per serving (1 of 4), not including rice.