Ingredients
- 2 tbsp vegetable oil
- 1 small onion
- 1 green chilli
- 3 tbsp green curry paste
- 200 g new potatoes
- 200 g green beans, frozen
- 125 ml coconut milk yoghurt
- 200 ml water
- 1 lime to serve
- A few leaves of mint
- 1â„4 tsp salt
Instructions
- Cut the potatoes into small cubes.
- Warm a large pan over a medium heat. Pour in the oil and add the
onion. Sauté for about 2 minutes until translucent. Add the green curry paste, 200 ml of water and mix well.
- Pour in the potatoes, cover with a lid and allow them to cook through, giving it a quick stir every five minutes or so. Cook at a medium heat and check the potatoes by piercing them with a fork. They will take about 15 minutes.
- When the potatoes are tender, add the coconut milk and salt, then stir well. Add the beans and push them down into the sauce as best you can. You can add water if needed.
- Cook at a medium/low heat partially covered and allow everything to warm through again and the beans to cook for 10 minutes.
- As soon as the beans are soft, the dish is ready. Check the seasoning, adding more salt if necessary, then serve with mint, lime juice and sliced chilli.
