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Heat the sunflower oil in a wok or large frying pan until it's very hot. Add the garlic and cook for just a few seconds, until it turns golden. Be careful not to let it darken too much, as burnt garlic can taste bitter.
Spoon in the Thai green curry paste and stir it constantly for a few seconds to let the spices toast and become fragrant. Pour in the coconut milk and bring the mixture to a gentle bubble.
Add the par-cooked potatoes and green beans to the curry, letting them warm through in the hot coconut milk. Stir in the shredded lime leaves (or lime zest) for a bright, citrusy note.
Finally, stir in the basil leaves, but only keep them on the heat for a brief moment; they'll quickly lose their fresh color otherwise. Garnish with extra lime, if you like, and serve the curry immediately with boiled rice.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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