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Curry in a Hurry

  • 6servings
  • 35minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons wok oil

  2. 3 tablespoons finely chopped scallions

  3. 3 to 4 tablespoons green Thai curry paste

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

  5. 1 (14-ounce) can coconut milk

  6. 1 cup boiling water

  7. 2 cups 1 tablespoon fish sauce

  8. 1 1/2 cups frozen peas

  9. 1 1/2 cups frozen soya beans

  10. 1 1/2 cups frozen fine beans

  11. Rice or noodles , for service, optional 3 tablespoons freshly chopped coriander leaves/ cilantro leaves

  12. Lime wedges, for garnish

Instructions Jump to Ingredients ↑

  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.

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