Thai Green Curry

1. Put the potatoes in a pan of boiling water and cook for 5 minutes. Add the beans and cook for another 3 minutes, until both are just tender but not falling apart, then drain and set aside.
2. Heat the oil in a wok or large frying pan until very hot, then add the garlic and cook for just a few seconds, until golden. Don't let it darken too far or it will spoil the flavour. Spoon in the curry paste and stir for a few seconds to cook the spices, then pour in the coconut milk and bring to a bubble.
3. Stir in the fish sauce and sugar, followed by the chicken pieces. Turn the heat down to a simmer, cover, and cook for about 8 minutes, until the chicken is done.
4. Tip in the potatoes and beans and let them warm through in the sauce, then stir in the shredded lime leaves (or lime zest) for a citrussy note. Add the basil leaves last and leave them only briefly on the heat so they stay bright. Scatter with the lime garnish and serve at once with boiled rice.

Tips from the ZestyPlate Kitchen

• Cook the curry paste for a few seconds before the coconut milk goes in, to draw out its aroma.
• Watch the garlic closely, as letting it burn turns the whole sauce bitter.
• Drop the basil in only at the very end so it keeps its colour and scent.
• Season with fish sauce and a pinch of sugar; that balance is what gives it the proper Thai flavour.