Ingredients

• 1 large onion, chopped

• 200 g green beans

• 1 thumb-size piece of ginger, grated

• 4 garlic cloves, chopped

• 2–3 tbsp Thai green curry paste (Mae Ploy recommended)

• 1 tsp cumin

• 1 tsp turmeric

• 1 tbsp soy sauce

• 1 tsp fish sauce

• 1 tsp sugar

• Zest + juice of 1 lime

• 150 ml chicken stock

• 400 ml light coconut milk

• 1 red chilli, chopped

• 1 kg bone-in chicken thighs (skin-on)

• Salt & pepper, to taste

Garnish

• 1–2 tbsp sliced spring onions

• Handful of fresh coriander, chopped

• Lime wedges

Instructions

• Brown the chicken.
  Add chicken thighs to a pan with turmeric and cumin.
  Cook skin-side down on low–medium heat for 3–5 minutes until crispy.
  Flip and cook for a further 15 minutes until browned.
  Remove from the pan, reserving 1–2 tbsp of the cooking juices.

• Build the curry base.
  In the same pan, add onion, garlic, ginger, chilli and Thai green curry paste.
  Season and cook for 5–7 minutes until softened and fragrant.

• Add the sauce.
  Stir in lime zest and juice, green beans, chicken stock and coconut milk.
  Season with soy sauce, fish sauce and sugar. Mix well.

• Finish the curry.
  Return the chicken and reserved juices to the pan.
  Simmer for 5–10 minutes until the chicken is heated through and the sauce thickens slightly.

• Garnish & serve.
  Top with fresh coriander, spring onions and lime wedges. Serve hot and enjoy.