The greenest green curry

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Step 1

Place the spinach, coriander, mint and coconut milk in a blender and blend until smooth.

Step 2

Heat the sunflower oil in a frying pan over medium heat. Add the curry paste and stir and fry for 2-3 minutes until fragrant. Reduce the heat to low and stir in the spinach mixture, chicken stock and lime leaves. Add the chicken and cook for 20 minutes until tender.

Step 3

Meanwhile, bring a saucepan of salted water to the boil and cook the potatoes for 5-6 minutes, until almost tender. Drain.

Step 4

Stir the lime juice, palm sugar or brown sugar and fish sauce into the curry. Add the potatoes, peas and beans and cook for a further 5 minutes until all the vegetables are tender.

Step 5

Serve with steamed jasmine rice.