CURRY IN A HURRY
 NIGELLA
Photograph by Lis Parsons
INGREDIENTS

2 x 15ml tablespoons wok oil
3 x 15ml tablespoons spring onions, finely chopped
3–4 x 15ml tablespoons green Thai curry paste
1kg chicken thigh fillets, cut into strips about 4 x 2cm
1 x 400ml can coconut milk
250ml boiling water
enough chicken stock concentrate or cube for 500ml water
1 x 15ml tablespoon fish sauce (nam pla)
185g frozen peas
200g frozen soya beans
150g frozen fine beans
3 x 15ml tablespoons fresh coriander, chopped
Serving Size : Serves 6
METHOD

1.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.
2.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.
3.Simmer for 10 minutes, then add the frozen fine beans to the mix and cook for another 3–5 minutes.
4.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.
ADDITIONAL INFO

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. 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 1/2 cups of each frozen green veg rather than weigh it. The chicken comes in packets, so that just keeps everything simple and straightforward.

REVIEWS

I love this recipe - it's so quick and a host's lifesaver. I have cooked it quite a few times now when I've had people over for dinner. My only lament is that I can't find frozen soya beans in my local Woolies supermarket, so I just add more peas - I love frozen baby peas.

PopcornM

This is a fantastic curry, I made it after watching you make it on TV. My son (who is in his 40's) always asks me to cook it when he comes to visit. Pat

Mattie

I made this from memory after watching on tv and we just did it without the stock or fish sauce but it was great. Will try it with all of the above when we get the sauce.

bucketree

I love this meal, one of the few I can actually cook and impress with.

josephrattigan

I love this recipe too. I made it from memory (with perhaps a couple of unintentional tweaks) after watching Nigella concoct it on tv. It is always a winner, and so simple!

JannR
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