Thai Green Curry

Ingredients

• 2 can coconut milk, 13.5 oz (400 ml) each, full-fat, unshaken
• 3–4 tbsp Thai green curry paste
• 1 ½ lb boneless, skinless chicken thighs, 680 g, thinly sliced
• 1 cup chicken broth, 240 ml
• 1 small zucchini (courgette), halved and sliced
• 1 red bell pepper, sliced
• 1 cup green beans, 4 oz (115 g), trimmed and halved
• 4 makrut lime leaves, torn, optional
• 2 tbsp fish sauce, or to taste
• 1 tbsp palm sugar or light brown sugar
• 1 tbsp lime juice
• 1 cup Thai basil leaves, or regular basil
• 1 red chili, sliced, optional
• 4 cups cooked jasmine rice, to serve

Instructions

1. Open the cans without shaking them and spoon about ½ cup (120 ml) of the thick cream from the top into a large pan or wok.
2. Heat the cream over medium heat for 2 to 3 minutes, until it bubbles and starts to separate. Add the curry paste and fry, stirring, for 2 minutes, until fragrant.
3. Add the chicken and stir to coat in the paste. Cook for 3 minutes.
4. Pour in the remaining coconut milk and the broth. Add the lime leaves and bring to a gentle simmer.
5. Add the green beans and simmer for 5 minutes. Add the zucchini and bell pepper and simmer for 4 to 5 minutes more, until the vegetables are just tender and the chicken is cooked through.
6. Stir in the fish sauce, sugar and lime juice. Taste and adjust the seasoning.
7. Take off the heat and stir in the basil. Serve with jasmine rice, topped with sliced chili.