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CURRY IN A HURRY

CURRY IN A HURRY

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Serves: 6

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe

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 ½ cups of each frozen green veg rather than weigh it. The chicken comes in packets, so that just keeps everything simple and straightforward.

This is what to cook when you find out mid-afternoon that you've somehow acquired 6 people for dinner that evening.

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Ingredients

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  • 2 tablespoons wok oil
  • 3 tablespoons finely chopped spring onions
  • 3 - 4 tablespoons green Thai curry paste
  • 1 kilogram chicken thigh fillets (cut into strips about 4 x 2cm / 1½ x ¾ inches)
  • 1 x 400 ml can coconut milk
  • 250 ml boiling boiling water
  • chicken stock concentrate or cube
  • 1 tablespoon Thai fish sauce (nam pla)
  • 185 grams frozen peas
  • 200 grams frozen soya beans
  • 150 grams frozen fine green beans
  • 3 tablespoons chopped fresh coriander
  • cooked rice or noodles to serve
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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 information - for gluten free check that the stock cube or concentrate is one of the gluten free brands.

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  • I find this recipe fantastic for when family/friends invite themselves over for dinner. I usually have all of the ingredients on hand. Everyone who eats this thinks it took me all afternoon making this recipe but, it is fast and delicious.

    Posted by hindll01 on 10th May 2012 at 9.57

  • So quick and sooo tasty

    Posted by matrose25 on 30th Jul 2012 at 16.27

  • Good, fast and nice colors! And lots of "hidden" vegetables :)

    Posted by Mimeslund on 12th Oct 2012 at 14.05

  • This was lovely but I think I was a bit heavy handed with the Fish stock, too salty.

    Posted by Richo31 on 16th Oct 2012 at 13.30

  • This is such an easy recipe. My boyfriend loved it, and even I, who does not usually enjoy curry, am amazed! Thank you so much for this recipe!

    Posted by beachgirl_88 on 6th Mar 2013 at 9.00