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 wok oil; 3 tablespoons finely chopped scallions; 3 to 4 tablespoons green Thai curry paste; 2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch; 1 (14-ounce) can coconut milk; 1 cup boiling water; Enough chicken stock concentrate or cube to make 2 cups; 1 tablespoon fish sauce; 1 1/2 cups frozen peas; 1 1/2 cups frozen soya beans; 1 1/2 cups frozen fine beans; Rice or noodles, for service, optional; 3 tablespoons freshly chopped coriander leaves/cilantro leaves; Lime wedges, for garnish

Servings: persons

2 tablespoons wok oil
3 tablespoons finely chopped scallions
3 to 4 tablespoons green Thai curry paste
2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch
1 (14-ounce) can coconut milk
1 cup boiling water
Enough chicken stock concentrate or cube to make 2 cups
1 tablespoon fish sauce
1 1/2 cups frozen peas
1 1/2 cups frozen soya beans
1 1/2 cups frozen fine beans
Rice or noodles, for service, optional
3 tablespoons freshly chopped coriander leaves/cilantro leaves
Lime wedges, for garnish

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 2, 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 stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.
4
Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
5
Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so.
6
Put out a plate of lime wedges for people to squeeze over as they eat.

916

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.

How did you like this recipe?

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 wok oil, 3 tablespoons finely chopped scallions, 3 to 4 tablespoons green Thai curry paste, 2 1/4 pounds 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

How did you like this recipe?

Frequently Asked Questions