Put the potatoes in a pan of boiling water and cook for 5 minutes
Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft
Drain and put to one side
In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds
Don’t let it go very dark or it will spoil the taste
Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours
Next, pour in the coconut milk and let it come to a bubble
Stir in the fish sauce and sugar, then the pieces of chicken
Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked
Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest)
The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness
Scatter with the lime garnish and serve immediately with boiled rice
