Nigella Lawson's 'curry in a hurry' is a Thai-inspired chicken curry that can be on the table in less than half an hour, making it ideal for busy midweek evenings. The recipe, which serves six, uses frozen vegetables and coconut milk for a creamy, comforting dish that fans have praised as one of the 'best meals' they have ever eaten.
Simple ingredients, speedy method
The dish requires 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, a 400ml can of coconut milk, chicken stock concentrate or a cube, one tablespoon of Thai fish sauce, and frozen peas, soya beans and fine green beans. It is finished with chopped fresh coriander and served with rice or noodles, plus lime wedges for squeezing over.
To make it, heat the oil in a large saucepan with a lid, cook the spring onions for a minute or two, then add the curry paste. Add the chicken and turn for two minutes, then add the coconut milk, stock, fish sauce, frozen peas and soya beans. Simmer for 10 minutes, add the frozen fine beans and cook for another five minutes. Serve with rice or noodles, sprinkling coriander over as you do so.
Fans and tips
The recipe notes suggest that if using fresh vegetables instead of frozen, the water should be increased to 500ml while keeping the stock concentrate the same. With frozen vegetables, the notes recommend measuring out one and a half cups of each green vegetable rather than weighing them.
One fan commented: "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." Another said it is one of the 'best meals' they have ever eaten.
