Nigella Lawson's 'curry in a hurry' is a Thai-inspired chicken dish that can be on the table in under half an hour, making it a simple option for a midweek dinner. Fans have praised it as one of the 'best meals' they have ever eaten.
A quick and easy midweek option
The recipe uses coconut milk for a creamy texture and includes frozen peas, soya beans and fine green beans. It is designed to be a storecupboard standby, with the recipe notes suggesting that frozen vegetables work well and can be measured using a cappuccino cup.
The notes state: "If you want to make this with fresh vegetables rather than frozen, then up the water (keeping the amount of stock concentrate the same) and indeed I would double it to 500ml. But if using frozen - which is how I make this 99% of the time, and why it is a great storecupboard standby - I find it easier to use a cappuccino cup, or similar, and measure out 1 1⁄2 cups of each frozen green veg rather than weigh it."
What fans say
One commenter called it one of the 'best meals' they had ever eaten. Another wrote: "This is such an easy recipe. My boyfriend loved it, and even I, who does not usually enjoy curry, am amazed! Thank you so much for this recipe."
How to make it
To serve six, the ingredients are two tablespoons of wok oil, three tablespoons of finely chopped spring onions, four tablespoons of green Thai curry paste, one kilogram of chicken thigh fillets cut into strips about 4 x 2cm, a 400ml can of coconut milk, chicken stock concentrate or cube, one tablespoon of Thai fish sauce (nam pla), 185g of frozen peas, 200g of frozen soya beans, 150g of frozen fine green beans, three tablespoons of chopped fresh coriander, and cooked rice or noodles to serve.
Heat the wok oil in a large lidded saucepan, add the spring onions and cook, stirring for a minute or two, then stir in the curry paste. Add the chicken pieces and keep turning over the heat for two minutes, before pouring in the coconut milk, stock and fish sauce, followed by the frozen peas and soya beans. Leave to simmer for 10 minutes, then add the frozen fine beans and cook for a further five minutes.
Serve alongside rice or noodles, scattering the coriander over as you plate up. Place a dish of lime wedges on the table for guests to squeeze over their meal as they eat.
