Curry in a Hurry

• 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.

oil, scallions, green thai curry paste, thigh, coconut milk, boiling water, chicken stock concentrate, fish sauce, frozen peas, frozen soya beans, beans, noodles, coriander leavescilantro, lime wedges

Taken from www.foodnetwork.com/recipes/nigella-lawson/curry-in-a-hurry-recipe.html (may not work)