Curry In A Hurry

Ingredients

Meat
- 1 kg Chicken thigh, fillets

Produce
- 3 tbsp Coriander, fresh
- 150 g Green beans, frozen fine
- 185 g Peas, frozen
- 200 g Soya beans, frozen
- 3 tbsp Spring onions

Canned Goods
- 3 tbsp Thai curry paste, green
- 1 X 400 millilitres can coconut milk

Condiments
- 1 tbsp Thai fish sauce

Pasta & Grains
- 1 Rice or noodles to serve, cooked

Oils & Vinegars
- 2 tbsp Wok oil

Liquids
- 250 Millilitres boiling water

Other
- chicken stock concentrate or cube

Found on nigella.com

Description

If you want to make this with fresh vegetables rather than frozen, then up the water (keeping the amount of stock concentrate the same) and indeed I would double it to 500ml / 2 cups. But if using frozen - which is how I make this 99% of the time, and why it is a great storecupboard standby - I find it easier to use a cappuccino cup, or similar, and measure out 1 ½ cups of each frozen green veg rather than weigh it. This is what to cook when you find out mid-afternoon that youve somehow acquired 6 people for dinner that evening.

Directions

Heat the wok oil in a large saucepan that owns a lid, drop in the spring onions and cook, stirring for a minute or two, then add the curry paste. Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (i.e. the water plus stock concentrate or cube) and fish sauce, then the frozen peas and soya beans. Simmer for 10 minutes, then add the frozen fine beans to the mix and cook for another 3-5 minutes. Serve with rice or noodles, sprinkling the coriander over as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.