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Thirty Minute Curry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Very quick and easy ... hence the name.

Very quick and easy ... hence the name.

Ingredients

Serves: -

Metric Cups

For the Meat

  • vegetable oil (or sunflower oil)
  • 400 grams coconut milk (one tin)
  • chicken (or beef, pork, fish, peeled prawns or vegetables, about 500g in total - cut the meat and fish into bite-sized pieces and veg into smaller pieces or slices so it all cooks through quickly)

For the Curry Paste

  • 3 shallots (roughly chopped)
  • 3 cloves garlic
  • 3 red chillies (long, seeded - leave some in if you like it hot)
  • fresh root ginger (walnut sized piece, peeled and chopped)
  • 1 lime (zested and juiced)
  • 1 tablespoon thai fish sauce (nam pla) (this can be replaced with light soy sauce for vegetarians)
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon black pepper (freshly ground)
  • 1 stick lemongrass

For the Meat

  • vegetable oil (or sunflower oil)
  • 14⅛ ounces coconut milk (one tin)
  • chicken (or beef, pork, fish, peeled prawns or vegetables, about 500g in total - cut the meat and fish into bite-sized pieces and veg into smaller pieces or slices so it all cooks through quickly)

For the Curry Paste

  • 3 shallots (roughly chopped)
  • 3 cloves garlic
  • 3 red chiles (long, seeded - leave some in if you like it hot)
  • fresh gingerroot (walnut sized piece, peeled and chopped)
  • 1 lime (zested and juiced)
  • 1 tablespoon thai fish sauce (nam pla) (this can be replaced with light soy sauce for vegetarians)
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon black pepper (freshly ground)
  • 1 stick lemongrass

Method

Thirty Minute Curry is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • To make the paste, put all the ingredients into a food processor and blitz really well until you have a smooth paste.
  • Heat 1 tbsp oil in a large wok or frying pan, fry the paste for a few minutes until it becomes fragrant then add the coconut milk.
  • Bring to the boil, then add the meat and vegetables of your choice and simmer; chicken, beef or pork will take 5-8 minutes; prawns and fish about 2-3 minutes; vegetables such as squash or pumpkin, courgettes, peppers, baby corn, green beans, aubergine or carrots will take about 5 minutes; and spring onions, mange tout or spinach will need only a minute.
  • To make the paste, put all the ingredients into a food processor and blitz really well until you have a smooth paste.
  • Heat 1 tbsp oil in a large wok or frying pan, fry the paste for a few minutes until it becomes fragrant then add the coconut milk.
  • Bring to the boil, then add the meat and vegetables of your choice and simmer; chicken, beef or pork will take 5-8 minutes; prawns and fish about 2-3 minutes; vegetables such as squash or pumpkin, courgettes, peppers, baby corn, green beans, aubergine or carrots will take about 5 minutes; and spring onions, mange tout or spinach will need only a minute.
  • Tell us what you think