Thai Green Curry

Ingredients

• 600 g chicken breast or thigh — cut into bite-sized pieces
• 2 tbsp green curry paste
• 400 ml coconut milk — full fat
• 200 ml chicken stock
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 200 g green beans — trimmed
• 1 zucchini — sliced
• 4 kaffir lime leaves — torn
• 1 tbsp vegetable oil
• fresh Thai basil — to garnish
• steamed jasmine rice — to serve

Instructions

1. 1

   Heat oil in a wok or large pan over medium-high heat. Fry the curry paste for 1–2 minutes until very fragrant.

   Start timer — 2 min
2. 2

   Add chicken and toss to coat. Cook until the outside turns white, about 3 minutes.

   Start timer — 3 min
3. 3

   Pour in coconut milk and stock. Add kaffir lime leaves, fish sauce, and sugar. Bring to a gentle simmer.

   Start timer — 5 min
4. 4

   Add green beans and zucchini. Simmer for 10 minutes until chicken is cooked through and vegetables are just tender.

   Start timer — 10 min
5. 5

   Taste and adjust seasoning — more fish sauce for salt, more sugar for sweetness, more paste for heat.

6. 6

   Serve over jasmine rice, garnished with Thai basil.