Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Thoroughly wash and scrub the
Russet Potatoes (4)
. Pat them dry, then allow them to air-dry.
Step 3
Right before putting them into the oven, rub
Olive Oil (5 mL)
all over the potatoes using your fingers, then sprinkle
Salt (2 g)
over the potatoes.
Step 5
Heat up
Cooking Oil (15 mL)
over medium high heat in a wok or pan. Stir-fry
Skinless Chicken Breast (1)
.
Step 6
When the chicken starts to turn white around the edges, toss in
Onion (1/2)
and
Garlic (3 cloves)
.
Step 7
When the onions start to turn translucent, toss in the
Green Beans (25 g)
and give it a good stir.
Step 8
Add
Thai Red Curry Paste (45 g)
and mix well.
Step 9
Add
Coconut Milk (360 mL)
and stir often. Don't forget to scrape the bottom of the wok or pan to keep the curry from burning. It will thicken up quickly! Keep stirring until all of the ingredients are well incorporated and the curry starts to simmer.
Step 10
Add
Granulated Sugar (10 g)
,
Fish Sauce (5 mL)
and half of the
Kaffir Lime Leaf (1)
. Stir to incorporate all the ingredients, then transfer to a large bowl. Set aside.
Step 11
When the potatoes are ready (and cool enough to handle), make a vertical and horizontal incision on to the top of the potatoes. The cut should be deep enough to go through the middle of the potato.
Step 12
Use your fingers to press down on the 4 sections around the incision. This should cause the top to open up, creating a little bowl for the curry.
Step 13
Use a spoon to fill up the potatoes with the Thai Red Curry.
Step 14
Garnish with
Red Chili Pepper (1)
, the remaining
Kaffir Lime Leaf (1)
and
Fresh Thai Basil Leaves (to taste)
.
