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.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
- 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.
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Anju Gamage
[email protected]I love this curry! It's so flavorful and easy to make. I've made it several times now and it's always a hit with my family and friends.
Latifat Oni
[email protected]This curry is delicious! It's the perfect weeknight meal - quick, easy, and flavorful.
Sherali Sahito
[email protected]The recipe was easy to follow and the curry turned out great! I will definitely be making it again.
Faizan Qamar
[email protected]I found this curry to be a bit bland. I added some extra spices and it was much better.
Jacqvius Praylow
[email protected]This curry was a bit too spicy for me, but I still enjoyed it. I'll definitely be making it again, but I'll use less chili next time.
Fouzain Status Zone
[email protected]I've made this curry several times now, and it's always a hit with my family and friends. It's the perfect weeknight meal - quick, easy, and delicious.
MD shadin Khan
[email protected]This is my go-to curry recipe. It's so quick and easy to make, and it always turns out delicious. I love the combination of spices and the creamy coconut milk.
Adeel Sharif
[email protected]I was really impressed with this curry. It was easy to make, and the results were amazing. The chicken was cooked perfectly, and the sauce was rich and flavorful. I will definitely be making this again.
Natnael nati
[email protected]This curry is so flavorful and aromatic. The spices are perfectly balanced, and the coconut milk adds a rich and creamy texture. I highly recommend this recipe to anyone who loves Indian food.
wesley leitzel
[email protected]I love how versatile this recipe is. I've made it with chicken, shrimp, and tofu, and it's always delicious. I also like to experiment with different vegetables, depending on what I have on hand.
KD Chad
[email protected]This curry is a lifesaver on busy weeknights. It's so easy to throw together, and it's always a hit with my family. I usually serve it with rice, but it's also great with naan or roti.
melissa Pastula
[email protected]I've tried this recipe a few times now and it's become a staple in my weekly meal rotation. It's so quick and easy to make, and the results are always delicious. The chicken comes out tender and flavorful, and the sauce is rich and creamy. I especial