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Thirty Minute Curry

A community recipe by KitchenGoddess

Not tested or verified by Nigella.com

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Introduction

Very quick and easy ... hence the name.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: -

Metric U.S.

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 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.