Instruction

• Put the potatoes in a pan of boiling water and cook for 5 minutes
• Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft
• Drain and put to one side
• In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds
• Don’t let it go very dark or it will spoil the taste
• Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours
• Next, pour in the coconut milk and let it come to a bubble
• Stir in the fish sauce and sugar, then the pieces of chicken
• Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked
• Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest)
• The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness
• Scatter with the lime garnish and serve immediately with boiled rice