Thai Green Curry

Ingredients — tap to check off as you gather

• 3 Tbs (50 g) green curry paste
• 1 Tbs (15 mL) oil
• 1 can (400 mL) coconut milk — full-fat
• 1 lb (450 g) boneless chicken thighs — thinly sliced
• 5 oz (150 g) green beans — in 2-in pieces
• 1 Tbs (15 mL) fish sauce
• 2 tsp (8 g) sugar
• 1 cup (20 g) Thai basil leaves
• 1 Tbs (15 mL) lime juice

Steps

1. Fry the paste (1–2 min in a little coconut cream, until fragrant and split) — 3 Tbs (50 g) green curry paste, 1 Tbs (15 mL) oil.
2. Simmer 5 min — the fry the paste from step 1, 1 can (400 mL) coconut milk.
3. Simmer (8–10 min, until chicken is just cooked) — the simmer 5 min from step 2, 1 lb (450 g) boneless chicken thighs.
4. Stir together — 1 Tbs (15 mL) fish sauce, 2 tsp (8 g) sugar.
5. Simmer (4–5 min, until beans are crisp-tender) — the simmer from step 3, 5 oz (150 g) green beans, the stir together from step 4.
6. Finish (basil & lime off the heat) — the simmer from step 5, 1 cup (20 g) Thai basil leaves, 1 Tbs (15 mL) lime juice.