• 2 tblsp Thai green curry paste
  • 300ml coconut milk
  • 100ml water
  • 4 spring onions (thinly sliced diagonally)
  • 1 large potato (peeled and diced)
  • 2 chicken breasts (diced)
  • 75g green beans (quartered)
  • 1 lime, zest and juice
  • Fish sauce (Nam Pla), to season
  • Vegetable oil, for frying
  • Coriander to garnish
  • Jasmine rice (cup per person)


  • Heat 1 tbsp oil in a large saucepan and fry the curry paste for a minute until fragrant. Add the spring onions and fry for 1 minute.
  • Pour in the coconut milk and water and stir well. Simmer gently for 1 to 2 minutes.
  • Add the potatoes and spring onions, cover and cook for about 10 minutes until it is almost tender.
  • Add the chicken with a little water, if needed, and simmer for 5 minutes.
  • Add the beans and simmer for 4 minutes until they are cooked. Stir in the lime juice and zest. Season with fish sauce.
  • Sprinkle the coriander over and serve with steamed jasmine rice.