Ingredients:
GREEN BEANS contain vitamin C, dietary fibre, folate, vitamin K.
POTATOES are a good source of fibre, potassium vitamin D and vitamin B6.
CHICKEN contains selenium, vitamin B6, niacin and phosphorus.
225g. potatoes cut into chunks.
100g. green beans trimmed and halved
1 Tblspn. Organic coconut oil/olive oil
1 garlic clove chopped
1 rounded Tblspn. Thai Green Curry Paste
400ml. can coconut milk
2 Tsp. Thai Fish Sauce
450g. boneless skinless chicken breasts/thighs, but into bite-size pieces
2 fresh kaffir lime leaves finely shredded, or 3 wide strips lime zest
Handful basil leaves/coriander leaves
Boiled rice
Method
(Serves 6)
1. Put 225g potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
2. Add 100g trimmed and halved green beans and cook for a further 3 minutes, so that just tender but not too soft. Drain and put to one side.
3. In a wok or large frying pan, heat 1 tbsp organic coconut or olive oil until very hot, then add 1 chopped garlic clove and cook until golden. This should take only a few seconds. Don’t let it go very dark or it will spoil the taste.
4. Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
5. Pour in a 400ml can of coconut milk and let it come to a bubble.
6. Stir in 2 tsp Thai fish sauce, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
7. Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded kaffir lime leaves (or 3 wide strips lime zest).
8. Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
9. Scatter with lime to garnish and fresh coriander and serve immediately with boiled rice.