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CURRY IN A HURRY
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.
This is what to cook when you find out mid-afternoon that you've somehow acquired 6 people for dinner that evening.
Recipe posted by Nigella
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
Method
Serves: 6
- Heat the wok oil in a large saucepan that owns a lid, or the Flameware large buffer, 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.
- Additional information - for gluten free check that the stock cube or concentrate is one of the gluten free brands.
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