100 g green beans, halved
1 tbsp vegetable oil
1 garlic clove, chopped
1-2 tbsp Thai green curry paste (see separate post)
400 ml can coconut milk
2 tsp Fish sauce
1 tsp caster sugar
450 g boneless skinless chicken (breasts or thighs), cut into chunks
3 wide strips lime zest sliced, plus extra to garnish
Handful of basil leaves
Boiled jasmine rice, to serve
Put the beans into a pan of boiling water and cook for 3-4 minutes, Drain and put to one side.
In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and fry stirring constantly until golden, only a few seconds. Add your curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Then add the coconut milk and bring to the boil. Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 10 minutes until the chicken is cooked.
Finally add the finely sliced lime zest and the basil leaves then serve immediately with jasmine rice.