Thai-Style Yellow Chicken Curry

Cut the chicken into bite-sized pieces. Peel and dice the potatoes. Trim the green beans and cut into 3 cm pieces. Slice the red pepper and red chilli, then finely chop the shallots and garlic. Measure the remaining ingredients and cook the jasmine rice according to the packet instructions.

Combine the chicken with 1 tablespoon of yellow curry paste and 1 tablespoon of fish sauce. Mix well and leave to marinate while you prepare the curry.

Heat half the cooking oil in a large saucepan or wok over medium heat. Add the shallots and garlic and cook for 1 minute until fragrant. Stir in the remaining curry paste for another minute. Pour in the coconut milk and water, add the potatoes and bring to a gentle simmer. Cook for 10–12 minutes until the potatoes are almost tender.

While the potatoes cook, heat the remaining oil in a frying pan over medium-high heat. Add the green beans and stir-fry for 2 minutes. Add the red pepper and stir-fry for another minute until just tender but still crisp. Remove from the heat.

Add the marinated chicken to the curry and simmer for 5–7 minutes until completely cooked through. Return the stir-fried vegetables to the pan with the palm sugar and remaining fish sauce. Stir well and cook for another 2 minutes until everything is hot and the sauce has slightly thickened.

Add the lime juice and kaffir lime leaves and cook for 1 minute. Taste and adjust the seasoning if needed. Serve hot with steamed jasmine rice and garnish with fresh basil, sliced chilli and crispy shallots if desired.