Cooked - Curry In A Hurry - Nigella

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Curry In A Hurry - Nigella

6.0

2 tablespoons wok oil

3 tablespoons finely chopped spring onions

4 tablespoons green thai curry paste

1 kilogram chicken thigh fillets (cut into strips about 4 x 2cm / 1½ x ¾ inches) or 2 cans chickpeas

1 x 400 millilitres can coconut milk

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

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.
Add the chicken pieces or chickpeas and keep turning over heat for 2 minutes, before adding the coconut milk, stock (i.e. 250ml/1 cup boiling 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.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 123 weeks ago

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