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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Curry in a Hurry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions