Fast and fresh, this curry has it all and takes no time to toss together.
2 tbs. vegetable oil
3 tbs. chopped scallions
3-4 tbs. Thai green curry paste
2 lbs. chicken thighs, cut into pieces
1 x 14 oz. can coconut milk
1 tbs. chicken stock concentrate
1 tbs. fish sauce
1 cup fresh or frozen peas
1 cup fresh or frozen green beans
2 handfuls fresh spinach
3 tbs. chopped fresh cilantro, to serve (optional)
cooked rice, to serve
Heat the oil in a large saucepan and drop in the scallions. Cook for a minute or two, then stir in the curry paste. Add the chicken pieces and keep stirring until the outside has cooked. Tip in the coconut milk, stock, fish sauce, peas and beans. Season and simmer for 5 minutes, or until the chicken is cooked through and the veggies are tender. Stir in the spinach until it wilt.
Place the rice in a serving bowl and pour over the chicken, veggies and sauce. Serve sprinkled with cilantro, if using.
Serves 6
Cooking with Nigella 