The option to make this Chicken Curry with either fresh or frozen vegetables makes it an even quicker and hassle-free dish! You can prepare in advance, say in the afternoon for example, or even when you get home from work or finish doing the daily chores.
If you are one of those people out there that think cooking curries from scratch takes forever, then prepare to change your mind with this delicious creation!
INGREDIENTS (serves 6)
2 tblsp wok oil (groundnut or canola)
3 tblsp spring onions, finely chopped
3 tblsp Thai green curry paste
1 kg chicken thighs, bone removed and cut into strips
1 can coconut milk (400ml)
500ml chicken stock (from cube) or 250ml boiling water for chicken stock concentrate
1 tblsp fish sauce
185g frozen peas
200g frozen soy beans (edamame)
150g frozen green beans
3 tblsp fresh coriander, chopped
1. Heat the wok oil in a large saucepan that has a lid, drop in the spring onions and cook for about a minute or two, stirring frequently. Then add the curry paste and give a little stir.
2. Next, add the chicken pieces and keep turning over in the pan on heat for about 2 minutes, before adding the coconut milk, followed by the chicken stock (the water plus stock concentrate or cube) and fish sauce. Sprinkle in the frozen peas and soy/edamame beans.
3. Simmer everything for 10 minutes, then add the frozen fine beans to the mixture and cook for another 3-5 minutes with the lid on to keep the flavours in.
4. Serve with rice or noodles, whichever you prefer, and sprinkle the fresh coriander on top of the dishes. Put out a plate of lime wedges for people to squeeze over as they eat. Perfect curry in a hurry!
Adapted from Nigella.com