Curry in a Hurry

Ingredients

• 14 ounce coconut milk canned
• 2 tablespoons wok oil 
• 2.3 pounds thigh fillets cut into strips 1 1/2-inches by 3/4-inch
• 3 tablespoons freshly coriander leaves/cilantro leaves chopped
• 1 tablespoon fish sauce 
• 2 cups cube to make 
• 6 servings lime wedges for garnish
• 1.5 cups soya beans frozen
• 1.5 cups beans frozen fine
• 1.5 cups peas frozen
• 6 servings rice for service, optional
• 3 tablespoons scallions finely chopped
• 3 tablespoons thai curry paste green
• 1 cup water boiling

Equipment

• sauce pan

Directions

1. Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.
2. 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.
3. Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
4. Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.