Curry in a Hurry Recipe

Name: Curry in a Hurry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola or other vegetable oil; 3 tablespoons finely chopped scallions; ¾ tablespoons green Thai curry paste; 2 1/4 lbs chicken thigh fillets, cut into strips about 1 1/2 inches by 3/4 inch; 1 14-oz can coconut milk; 1 cup boiling water; Enough chicken stock from bouillon or concentrate to make 2 cups; 1 tablespoon fish sauce; 1 1/2 cups frozen peas; 1 1/2 cups frozen soybeans; 1 1/2 cups frozen slender beans; 3 tablespoons chopped fresh cilantro; Cooked rice or noodles, to serve; Lime wedges

Servings: persons

2 tablespoons canola or other vegetable oil
3 tablespoons finely chopped scallions
¾ tablespoons green Thai curry paste
2 1/4 lbs chicken thigh fillets, cut into strips about 1 1/2 inches by 3/4 inch
1 14-oz can coconut milk
1 cup boiling water
Enough chicken stock from bouillon or concentrate to make 2 cups
1 tablespoon fish sauce
1 1/2 cups frozen peas
1 1/2 cups frozen soybeans
1 1/2 cups frozen slender beans
3 tablespoons chopped fresh cilantro
Cooked rice or noodles, to serve
Lime wedges

1
Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions.
2
Cook, stirring for a minute or two, and then add the curry paste.
3
Add the chicken pieces and keep turning over heat for 2 minutes before adding the coconut milk, stock (or rather water and chicken bouillon or concentrate), and fish sauce, and then the frozen peas and soybeans.
4
Simmer for 10 minutes covered, then add the frozen beans and cook for another 35 minutes.
5
Serve with rice or noodles, as wished, sprinkling over the cilantro as you do so.
6
Put a plate of lime wedges for people to squeeze over as they eat.

1368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons canola or other vegetable oil, 3 tablespoons finely chopped scallions, ¾ tablespoons green Thai curry paste, 2 1/4 lbs chicken thigh fillets, cut into strips about 1 1/2 inches by 3/4 inch, and more.

Yes, Curry in a Hurry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry in a Hurry

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