Fragrant, creamy and on the table in 35 minutes, with crunchy green beans and plenty of fresh basil.
A good green curry is all about balance: salty fish sauce, a little sugar, sharp lime and the heat of the paste. Once you have the order of things down, it is one of the quickest curries there is.
Frying the curry paste in the thick cream from the top of the tin, until the oil starts to separate, is what gives the sauce its depth. It takes about 3 minutes and is worth the wait.
The recipe
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To serve
Heat the oil in a wok or wide pot over medium heat and fry the curry paste for 1 minute.
Spoon in the thick cream from the top of the coconut milk and simmer for 2 to 3 minutes, until the oil starts to separate.
Add the chicken and cook for 4 minutes, stirring to coat.
Add the rest of the coconut milk, the stock, fish sauce and sugar. Simmer for 8 minutes.
Add the green beans and red pepper and simmer for 4 minutes, until just tender.
Take off the heat and stir in the lime juice and basil. Taste, adjust the seasoning, and serve with rice.
Where to trust your instinct
The paste. Brands vary a lot in heat. Start with 2 tbsp, taste once the coconut milk is in, then add more if you want it hotter.
For a vegetarian version, use 400 g firm tofu instead of chicken and soy sauce instead of fish sauce. Check that your curry paste is gluten-free.
Make the curry a day ahead, but add the beans and basil when you reheat it.
Keeps for 3 days in the fridge. Freezes for 2 months without the vegetables.
Approximate values, calculated per serving. Fibre 3 g · Sodium 980 mg.
