THAI GREEN CURRY RECIPE WITH PASTE RECIPES

Steps:

• Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
• Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
• In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 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.
• 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.
• Next, pour in a 400ml can of coconut milk and let it come to a bubble.
• Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, 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.
• Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
• Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
• Scatter with lime to garnish and serve immediately with boiled rice.

Steps:

• Cook the potatoes in boiling water for 8 mins. Add the green beans and cook for a further 3 mins, then drain.
• Heat the oil in a wok or pan, fry the garlic for 1 min, add the curry paste and cook for 1 min, or until it starts to darken a little and smell fragrant. Stir in the coconut milk and bring to a simmer, drop in the lime zest and gently bubble for 5 mins to thicken the sauce a little.
• Add the potatoes and beans followed by the sugar snap peas and cook for 1 min before stirring in the cherry tomatoes and tofu.
• Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.