Thai Green Curry

• 400ml tin coconut milk
• 1 tbsp neutral oil
• 3–4 tbsp green curry paste
• 500g boneless chicken thighs, sliced
• 200ml chicken stock
• 4 makrut lime leaves, torn
• 1 tbsp fish sauce
• 1 tsp palm or brown sugar
• 150g green beans, halved
• 1 red pepper, sliced
• A big handful of Thai basil
• 1 red chilli, sliced

Fry the thick cream from the top of the tin with the oil over medium-high heat, stirring, until it splits and the oil separates.

Fry the curry paste in the cream until very fragrant.

Add the chicken and stir to coat it in the paste.

Add the rest of the coconut milk, the stock, lime leaves, fish sauce and sugar. Simmer until the chicken is cooked.

Add the beans and pepper and simmer until just tender.

Taste and balance with more fish sauce or sugar. Off the heat, stir in the basil and chilli.