Thai Green Curry

• Cut 3 russet potatoes into cubes and boil until soft, set aside.
• Par-boil the chopped green bean too, set aside.
• Heat oil, saute chopped garlic then add 4 tsp of Green curry paste.(increase a bit more if prefer more spicy).
• Pour in the coconut milk and let it come to a bubble. Stir in 2 tsp fish sauce and 1 tsp of sugar, stir well.
• Add in the boneless, skinless chicken pieces(bite size). Turn the heat down to simmer and cook, covered, for about 10 mins until the chicken is cooked.
• Put in the potatoes and green beans. Mixed well.
• Stir in chopped basil leaves. Serve hot.