Thai Green Curry

Ingredients

• 🍗Chicken600 g, thigh pieces
  
• 🫙Vegetable Oil1 tbsp
  
• 🍚Ricefor serving
  
• 🥬Bell Pepper1, sliced
  
• 🫛Green Beans1 cup, trimmed
  
• 🫙Sugar1 tbsp (palm sugar ideally)
  
• 🫙Green Curry Paste3 tbsp
  
• 🫙Coconut Milk400 ml, full fat
  
• 🌿Thai Basil1 handful
  
• 🐟Fish Sauce2 tbsp
  
• 🌿Kaffir Lime Leaves4, torn
  

Instructions

1. 1

   Scoop the thick cream from the top of the coconut milk can into a hot pan with the oil.

2. 2

   Fry the green curry paste in the cream for 3-5 minutes until it splits and the oil turns fragrant green — this is 'cracking the coconut'.

3. 3

   Add chicken and toss to coat in the paste. Cook until sealed on all sides.

4. 4

   Pour in the remaining coconut milk, add torn lime leaves and bring to a gentle simmer.

5. 5

   Season with fish sauce and sugar. Simmer 10 minutes, then add green beans and bell pepper.

6. 6

   Cook 5 more minutes until vegetables are just tender. Kill the heat and stir in Thai basil leaves.

7. 7

   Serve over jasmine rice with extra basil on top.