Ingredients

• 2 cups coconut milk or cream
• 4 tablespoons green curry paste
• 500 grams skinless chicken breast, thinly sliced
• 250 grams snake beans, trimmed
• 2 tablespoons grated palm sugar
• 2 tablespoons Asian fish sauce
• 2 kaffir lime leaves, torn into pieces discarding the stem
• 1 cup loosely packed basil leaves

Method

1. Place 1 cup of coconut milk in a wok and bring to the boil. Lower the heat and simmer for 3-4 minutes stirring continuously until the coconut oil begins to separate out to the top of the coconut milk or cream. This may take some time.
2. Add the green curry paste and cook for 1-2 minutes. Add the sliced chicken and cook for a further 4-5 minutes unti lthe outside of the chicken turns white.
3. Cut the snake beans into 2cm-long pieces and add to the curry with the remaining coconut milk or cream, palm sugar, fish sauce, kaffir lime leaves and half the basil leaves.
4. Bring to a simmer and cook for 2-3 minutes until the beans are just tender, and the chicken is cooked through.
5. Serve with boiled white rice (jasmine rice is nice here) and garnish with the remaining basil leaves.

Cooks Tips

- If you do not have kaffir lime leaves, use the grated rind of 1-2 limes. - Cooking the coconut milk or cream until the oil rises to the top is the traditional way to make a Thai curry. The coconut milk or cream will reduce and the oil can be used to cook the paste in. If you use a light coconut milk, the oil is less likely to separate out as much, so simmer until it has reduced by about one third. - If you do not have snake beans, use round green beans.