Slow Cooked Coconut Chicken Curry

Ingredients

• 500g baby potatoes
• 8 chicken thighs, skin-on and bone-in
• Sea salt flakes
• 1 tablespoon extra virgin olive oil
• 100g Shemin’s Massaman Curry Paste or Shemin’s Indian Curry Paste
• 500ml chicken stock
• 400ml can coconut milk
• 1 stalk lemongrass, split (optional)
• 60ml kecap manis (or use 1tsp palm / brown sugar and 1tbsp soy sauce)
• basil leaves, to serve
• 200g green beans, blanched