Thai green curry with snake beans | Allyson Gofton

Ingredients

• 2 cups coconut milk or cream
• 4 tablespoons green curry paste
• 500 grams skinless chicken breast, thinly sliced
• 250 grams snake beans, trimmed
• 2 tablespoons grated palm sugar
• 2 tablespoons Asian fish sauce
• 2 kaffir lime leaves, torn into pieces discarding the stem
• 1 cup loosely packed basil leaves