youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Curry In A Hurry

by . Featured in NIGELLA EXPRESS, and Nigella Quick Collection
Print me

Introduction

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 you've somehow acquired 6 people for dinner that evening.

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 you've somehow acquired 6 people for dinner that evening.

Curry in a Hurry
Photo by Lis Parsons

Ingredients

Serves: 6

Metric Cups
  • 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 millilitres can coconut milk
  • 250 millilitres 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
  • 2 tablespoons garlic flavored oil
  • 3 tablespoons finely chopped scallions
  • 3 - 4 tablespoons green thai curry paste
  • 2¼ pounds chicken thigh fillets (cut into strips about 4 x 2cm / 1½ x ¾ inches)
  • 1 x 14 ounces can coconut milk
  • 1 cup boiling water
  • chicken broth concentrate or cube
  • 1 tablespoon thai fish sauce (nam pla)
  • 1½ cups frozen peas
  • 1½ cups frozen soya beans
  • 1½ cups frozen green beans
  • 3 tablespoons chopped cilantro
  • cooked rice or noodles to serve

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.
  1. Heat the garlic flavored oil in a large saucepan that owns a lid, drop in the scallions 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.

For gluten free check that the stock cube or concentrate is one of the gluten free brands.

Tell us what you think

What 12 Others have said

  • Just made this and it was absolutely delicious as all Nigella's recipes. Highly recommend. Cannot wait for Nigella's new series to start in November :)

    Posted by Maryalex2205 on 11th October 2015
  • We made this but used boned rabbit instead of chicken. DIVINE! Really! One of the best meals we've eaten.

    Posted by gs on 30th September 2015
  • I've had this a number of times in Thailand and it's too souplike for me. I may be losing authenticity but I replace the 400 ml coconut milk with 200 gm of coconut cream and cut back on the water. It makes the sauce really creamy. Otherwise a really fast way to put a great tasting meal on the table. Super as usual Nigella. thank you.

    Posted by fintancolgan on 21st July 2015
  • made this easy curry a few times, friends love it and tastes better the next day... only thing i find is i reduce the amout of chicken stock to 150 mlx as I've found the curry to be a tad watery... unless i maybe need to simmer it for longer.. but another fab recipe from nigella... your recipes are just awesome.x

    Posted by iainlindsay2905 on 4th June 2014
  • Hey made this the other day And i can say it is lovely I made it for two and i froze the rest so i will call on it when i get back from the pub some night So you see you save money as-well no take away for me any more Thanks Nigella Charlie Campbell

    Posted by charlie47 on 30th May 2014
  • It was my first time cooking and eating curry. The recipe is very easy to follow. I couldn't find curry paste, so only used thai curry spices, I imagine it makes quite big difference. The only missing was not enough salt, but it was nice tasting and chicken was very tender and moist.

    Posted by gintaresita on 21st February 2014
  • Made this yesterday for a friend of mine. I arrived late at his house, we were hungry and this wonderful dish stood within 30 minutes on the table. Needless to say, he loved the curry in a hurry. I will definitely make this again, thanks Nigella!

    Posted by Mies on 15th October 2013
  • 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 March 2013
  • This was lovely but I think I was a bit heavy handed with the Fish stock, too salty.

    Posted by Richo31 on 16th October 2012
  • Good, fast and nice colors! And lots of "hidden" vegetables :)

    Posted by Mimeslund on 12th October 2012
  • So quick and sooo tasty

    Posted by matrose25 on 30th July 2012
  • 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
Show more comments