Preheat the oven to 400 degrees F (200 degrees C).
Thoroughly wash and scrub the Russet Potato (4). Pat them dry, then allow them to air-dry.
Right before putting them into the oven, rub Olive Oil (1 teaspoon) all over the potatoes using your fingers, then sprinkle Salt (1/4 teaspoon) over the potatoes.
Heat up Cooking Oil (1 tablespoon) over medium high heat in a wok or pan. Stir-fry Skinless Chicken Breast (1).
When the chicken starts to turn white around the edges, toss in Onion (1/2) and Garlic (3 clove).
When the onions start to turn translucent, toss in the Green Beans (1/4 cup) and give it a good stir.
Add Thai Red Curry Paste (2 tablespoon) and mix well.
Add Coconut Milk (1 1/2 cup) 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.
Add Granulated Sugar (1 tablespoon), Fish Sauce (1 teaspoon) and half of the Kaffir Lime Leaf (1). Stir to incorporate all the ingredients, then transfer to a large bowl. Set aside.
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.
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.
Use a spoon to fill up the potatoes with the Thai Red Curry.
Garnish withRed Chili Pepper (1), the remaining Kaffir Lime Leaf (1) and Fresh Thai Basil Leaves (to taste).