Thai Green Curry Recipe...

Whether your at Edinburgh Fringe or not, who doesn't love the chance to inject a bit of exotic Thai-ness into your everyday life. For all you people that can't to see the Lady Boys of Bangkok do their thing, or already have and are left wanting more - here is a recipe  for some mouthwateringly scrumptious That Green Chicken Curry! Now the list of ingredients is rather long, but don't blame us, blame the BBC and it is a classic after try to stick with it (here have a picture of the Lady Boys to lessen your Thai fix for the Thaime being, puns away!!).

What you'll need: 
  • 225g new potatoes, cut into chunks
  • 100g green beans, trimmed and halved
  • 1 tbsp vegetable or sunflower oil
  • 1 garlic clove, chopped
  • 1 rounded tbsp or 4 tsp Thai green curry paste (you can't fit the tablespoon into some of the jars)
  • 400ml can coconut milk
  • 2 tsp Thai fish sauce
  • 1 tsp caster sugar
  • 450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
  • 2 fresh kaffir lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
  • Good handful of basil leaves
  • Boiled rice, to serve (or to stick to the pan, as is the case with me)

Right so here's to the nitty gritty, it's method time. First wack those potatoes in a pan of boiling water and cook for 5 minutes, then throw the beans in the pan and cook for a further 3. They should be sufficiently softened by this point, so drain it and put it to the side. 

In a wok or failing that a laaaarge frying pan heat the oil till very hot, then drop in the garlic and cook till brown (which should only take a few seconds). Take your spoon and spoon in the curry paste and cook for a few seconds whilst mixing it around to release that spicy goodness. Pour in the coconut milk and let it come to bubble.

Next stir in the the fish sauce and sugar followed by the pieces of chicken, turn the heat down to a simer and cook for around 8 minutes until the chicken is cooked. After this add in the potatoes and beans letting them warm through the coconut milk, then add that trademark citrus flavour by stirring in the shredded lime leaves. Then add the basil leaves, scatter the lime garnish and serve promptly with boiled rice.  

And there you have it, your very own bit of Thailand brought 6,000 miles to you through the power of cooking! Above is what it should look like, but below is our attempt.

Now this recipe is totally original on our behalf, but you can get the full more formal version on the BBC Good Food site. 

What's your favourite Thai recipe? Don't be scared to share!