Curry in a Hurry

This is such a favourite fallback of mine, I would never be without the staples I need to make it: coconut milk and green curry paste in the cupboard; various packages of green vegetables in the freezer. Of course, there are the other bits and pieces, too, but these are the main ones. The chicken thigh fillets I buy as and when I need them. 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 2 cups. But if using frozen, I find it easier to use a cappuccino cup, or some such, and just measure out 1 1/2 cups of each frozen green veg rather than weigh. The chicken, anyway, comes in packets, so it just keeps everything easy and straightforward.This is what to cook when you find out mid afternoon that you've somehow acquired 6 people for dinner.
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 6 servings
Share This Recipe

Ingredients

2 tablespoons wok oil

3 tablespoons finely chopped scallions

3 to 4 tablespoons green Thai curry paste

2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch

1 (14-ounce) can coconut milk

1 cup boiling water

Enough chicken stock concentrate or cube to make 2 cups

1 tablespoon fish sauce

1 1/2 cups frozen peas

1 1/2 cups frozen soya beans

1 1/2 cups frozen fine beans

Rice or noodles, for service, optional

3 tablespoons freshly chopped coriander leaves/cilantro leaves

Lime wedges, for garnish

Directions

  1. Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.
  2. Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.
  3. Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
  4. Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …