Southeast Asian chicken, bean and potato curry

Everyone who has tried this curry has said it’s one of the best they’ve ever had. It’s also dead easy to make.

Ingredients

2 Tbsp	Oil, canola, soy or rice bran
3	Shallots, peeled and chopped
1	Garlic clove, finely chopped
1 tsp	Ground cumin
1 tsp	Ground coriander
1 stalk	Lemongrass, bruised and chopped
2	Kaffir lime leaves, central stem removed, sliced
1 Tbsp	Thai red curry paste, extra 1/2 Tbsp if needed
1 Tbsp	Brown sugar, extra 1/2 Tbsp if needed
⅓ cup	Coconut cream
2 cups	Chicken stock (Main)
400 g	Crushed tomatoes, canned
8	Boneless chicken thighs, skinless (Main)
400 g	Agria potatoes, scrubbed and cut into 2.5cm cubes
200 g	Green beans, trimmed
1 handful	Fresh coriander, chopped

Directions

1. Heat oil in a large frying pan or saucepan on medium heat.
2. Cook shallots and garlic until soft, about 3 minutes.
3. Add cumin, coriander, lemongrass, kaffir lime leaves, curry paste, brown sugar and 1–2 Tbsp of the coconut cream.
4. Cook for 1 minute, constantly stirring with a wooden spoon so the paste does not stick to the bottom of the pan.
5. Add remaining coconut cream and continue to cook for a further 1 minute.
6. Add chicken stock, crushed tomatoes, potatoes and chicken.
7. Bring to the boil, then lower heat to a simmer.
8. Simmer, partially covered, for 15–20 minutes until chicken and potatoes are cooked through.
9. Stir curry occasionally while cooking. Add beans in the last 3 minutes of cooking time.
10. Garnish curry with coriander.
11. Serve in a large bowl for everyone to help themselves with a salad of cucumber and tomato and some steamed rice.