Hearty Lentil Dhal with Spinach & Sweet Potato Recipe

Ingredients and Method for Thai Green Curry


  • 225g new potatoes, cut into chunks
  • 100g green beans, trimmed and halved
  • 1 tbsp vegetable or sunflower oil
  • 1 garlic clove, chopped
  • 1 rounded tbsp or 4 tsp Thai green curry paste (you can’t fit the tablespoon into some of the jars)
  • 400ml can coconut milk
  • 2 tsp Thai fish sauce
  • 1 tsp caster sugar
  • 450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
  • 2 lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
  • Good handful of basil leaves
  • Boiled rice, to serve


  1. Place 225g of new potatoes, cut into chunks, into a pan of boiling water and cook for 5 minutes.
  2. Add 100g of trimmed and halved green beans and cook for a further 3 minutes until both are just tender. Drain and set aside.
  3. In a wok or large frying pan, heat 1 tbsp of vegetable or sunflower oil until very hot.
  4. Add 1 chopped garlic clove and cook until golden for a few seconds, being careful not to let it turn too dark as it will spoil the taste.
  5. Spoon in 1 rounded tbsp of Thai green curry paste and stir for a few seconds to cook the spices and release all the flavours.
  6. Pour in a 400ml can of coconut milk and let it come to a bubble.
  7. Stir in 2 tsp of Thai fish sauce and 1 tsp of caster sugar, then add 450g of bite-size chicken pieces. Turn down the heat to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
  8. Add in the potatoes and beans, allowing them to warm through in the hot coconut milk, followed by 2 finely shredded lime leaves (or 3 wide strips of lime zest).
  9. Finish by adding a good handful of basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
  10. Finally, scatter lime zest to garnish and serve immediately with boiled rice.

Conclusion: This Thai green curry recipe offers a delightful combination of flavours and textures, perfect for a quick and easy weeknight meal. With simple ingredients and easy-to-follow steps, it can be enjoyed by anyone, regardless of their cooking experience. The dish is best served hot with a side of boiled rice to balance out the richness of the curry.