Thai green chicken curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a wok or large frying pan, heat 1 tbsp sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.

Step 2

Spoon in 1 tbsp Thai green curry paste and stir it around for a few seconds.

Step 3

Next, pour in a 400ml can of coconut milk and let it come to a bubble.

Step 4

Stir in 2 tsp fish sauce and 1 tsp caster sugar, then 360g chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

Step 5

Tip in the edamame beans and let them warm through in the hot coconut milk, then add 2 finely shredded kaffir lime leaves (or 3 wide strips lime zest).

Step 6

Add a good handful of basil leaves.

Step 7

Serve immediately with boiled Jasmine rice.