I love curried potatoes and in this fragrant but spicy Thai curry, they are the choice mouthful. Serve the thick curry over rice with a garnish of toasted crushed cashew nuts.
Serves 4
Prep 30 min
Cook 30 min
Ingredients
500g baby new potatoes
200g green beans
600g chicken thigh fillet
1 large garlic clove
15g fresh ginger
1 tbsp vegetable oil
4 shallots, approx 100g
35g sachet or 2 tbsp Massaman curry paste
165g can coconut cream
1 tbsp Thai fish sauce
50g roasted cashew nuts
3 limes
few sprigs of coriander
Boil the potatoes in salted water until tender. Trim the green beans, snap in half and boil for 1 min in salted water. Drain, saving 200ml cooking water. Slice across the fillets in bite-size strips. Peel and chop the garlic and ginger and liquidise with 3 tbsp cooking water. Heat the oil in a spacious, heavy-bottomed, lidded pan and gently soften the shallots, allowing about 8 min. Push to the sides, increase the heat and quickly brown the chicken. Stir back the shallots and add the garlic and curry pastes. Bubble up for a couple of minutes, add the coconut cream, fish sauce and bean water. Simmer gently over a low heat, cover and cook for 10 min before adding potatoes and beans. Stir well, cover again and cook for a further 10 min or until thick and creamy, adding extra water if very thick. Taste and adjust the seasoning with lime juice. Coarsely crush the cashews in a plastic bag. Garnish the curry with cashews and coriander, and serve with rice and lime wedges.