225g new potatoes, cut into chunks
12 chestnut mushrooms, halved
200g fresh vegetables (green beans /
mangetout / sugarsnap peas / asparagus / baby sweetcorn), trimmed and
cut into bite-sized pieces
1 tbsp vegetable or sunflower oil
1 garlic clove, chopped
1cm root ginger, finely sliced
2 (mild) - 4 (hot) tsp Thai green curry paste
400ml can coconut milk
2 tsp light soy sauce
1 tsp caster sugar
450g boneless skinless chicken breasts, cut into bite-size
pieces (1-2cm cubes)
2
limes, zest only
Generous handful of basil leaves
boiled rice, to serve
Gently boil the potatoes for 2 minutes. Put the vegetables in a steamer (over the potatoes) and cook for a further 3 minutes. Drain and put to one side (and put the rice on to cook).
In a wok, heat the oil until very hot, then drop in the garlic and ginger 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 the curry paste and stir it around for a few seconds to begin to cook the spices and release the flavours. Next, pour in the coconut milk and let it come to a bubble.
Stir in the soy sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for 7-8 minutes, then add the mushrooms and continue cooking for a further 3 mins.
Tip in the potatoes, beans and and lime zest, and let them warm through. Remove from the heat, and stir in the basil leaves just before serving (they will quickly lose their brightness). Scatter with the lime garnish and serve immediately with boiled rice.