A recipe for when you discover you have last minute guests from Nigella Lawson’s ” Nigella Express”. If you are using fresh vegetables instead of frozen you should double the amount of water, but keep the stock concentrate the same.
Ingredients
- 2 tbsps wok oil
- 3 tbsps finely chopped spring onions
- 3-4 tbsps thai green curry paste
- 1 kg chicken thigh fillets cut into 4 cm x2 cm strips
- 400 ml coconut milk
- 250 ml boiling water
- 2 tsps stock powder or concentrate ( enough for 500 ml stock)
- 1 tbsp fish sauce
- 185 g frozen peas
- 200 g frozen soya beans
- 150 g frozen green beans
- 3 tbsps finely chopped coriander
- lime wedges to serve
Servings:
Instructions
- Heat the wok oil in a large saucepan, drop in the spring onions and cook, stirring for a minute or two.
- Add the curry paste followed by the chicken pieces. Keep stirring over the heat for 2 minutes before adding the coconut milk, stock and the fish sauce, then the frozen peas and soya beans.
- Simmer for 10 minutes, then add the fine green beans and cook for another 3-5 minutes.
- Serve with rice or noodles, and coriander sprinkled over. Put out a plate of lime wedges for your guests to squeeze over as they eat.
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