Thai Green Curry with Chicken

An aromatic and tender dish with chicken, potatoes, and green beans in a creamy coconut sauce. Best served with rice.

Ingredients

• 225 g Potatoes
• 100 g Green beans
• 1 tbsp Vegetable oil
• 1 clove Garlic
• 4 tsp Thai green curry paste
• 400 ml Coconut milk
• 2 tsp Thai fish sauce
• 1 tsp Sugar
• 450 g Chicken
• 2 pcs Lime
• to taste Basil
• to taste Rice

Instructions

1. Cut the chicken into pieces. Dice the potatoes. Mince the garlic finely. Zest the lime or cut it into thin matchsticks.
2. Place the potatoes in boiling salted water and cook for 5 minutes.
3. Add the green beans and cook for another 3 minutes until the vegetables are tender but still firm. Drain and set the vegetables aside.
4. Heat the oil in a wok or large skillet over high heat. Add the garlic and cook for a few seconds until golden. Be careful not to let it brown, as this will spoil the flavor. Add the curry paste and stir for 2–3 seconds to release the aroma of the spices.
5. Pour in the coconut milk and bring to a boil.
6. Add the fish sauce, sugar, and chicken pieces. Reduce the heat to medium, cover with a lid, and cook for about 8 minutes until the chicken is tender.
7. Add the potatoes and green beans to the sauce and let them warm through in the coconut milk for about 2 minutes. Add the lime zest or matchsticks for a citrus note.
8. Remove from heat and add fresh basil. Do not keep it on the heat for long to preserve its bright color and aroma. Serve immediately, garnished with lime wedges, alongside hot rice.