Allergy free Thai chicken and potato green curry recipe

Ingredients

• Olive oil for cooking
• 2 tbs green curry paste
• 400ml coconut milk
• 1 double chicken breast, cut into 3cm pieces
• 350g potatoes, peeled, cut into 2cm pieces
• 4 fresh kaffir lime leaves
• 2-3 basil leaves
• 1 red chilli pepper (optional)
• Handful of green beans, snow peas or asparagus, chopped
• 3 tsp fish sauce or a tsp of salt
• 1 tsp finely chopped palm sugar or brown sugar

Method

• Heat a tbsp of olive oil in a wok over medium heat until just smoking.
• Add the green curry paste and cook, stirring, for 1-2 minutes or until fragrant. Add the coconut milk and stir until well combined.
• Add the chicken, potatoes, lime leaves, basil leaves and chilli to the wok and bring to the boil over a high heat.
• Reduce the heat to medium and cook, uncovered, stirring occasionally, for 8 minutes or until the chicken is almost cooked through.
• Add the green beans, peas or asparagus and cook for a further 2-3 minutes.
• Remove from the heat and stir in the fish sauce and sugar.