Curry In A Hurry
by Nigella. Featured in NIGELLA EXPRESSIntroduction
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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
- 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
- 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
- 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
- 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 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.
- 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.
- Add the chicken pieces 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.
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.
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Show more commentsJust 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 :)
We made this but used boned rabbit instead of chicken. DIVINE! Really! One of the best meals we've eaten.
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.
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
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
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.
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!
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!
This was lovely but I think I was a bit heavy handed with the Fish stock, too salty.
Good, fast and nice colors! And lots of "hidden" vegetables :)
So quick and sooo tasty
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.