Nigella Curry In A Hurry

This easy Thai green curry is packed with flavor and ready in no time! Tender chicken is simmered in a creamy coconut sauce with green curry paste, fish sauce, and a mix of green vegetables. Serve it over rice or noodles for a quick and satisfying meal.

Ingredients Needed:

• 2 tablespoons wok oil
• 3 tablespoons finely chopped spring onions
• 3 – 4 tablespoons green Thai curry paste
• 1-kilogram chicken thigh fillets (cut into strips about 4 x 2cm / 1½ x ¾ inches)
• 1 x 400 milliliter can of coconut milk
• chicken stock concentrate or cube
• 1 tablespoon Thai fish sauce (nam pla)
• 185 grams of frozen peas
• 200 grams of frozen soya beans
• 150 grams of frozen fine green beans
• 3 tablespoons chopped fresh coriander
• cooked rice or noodles to serve

How To Make Curry In A Hurry?

1. Sauté the onions and curry paste: Heat wok oil in a large pan over medium heat. Add spring onions and cook for 1–2 minutes, stirring often. Stir in the green Thai curry paste.
2. Cook the chicken: Add the chicken strips and stir-fry for 2 minutes until lightly browned.
3. Simmer the curry: Pour in coconut milk, boiling water with stock cube, and fish sauce. Stir well, then add frozen peas and soya beans. Let it simmer for 10 minutes.
4. Add the green beans: Stir in frozen fine green beans and cook for another 3–5 minutes until tender.
5. Serve and garnish: Spoon over rice or noodles, sprinkle with coriander, and serve with lime wedges.

Recipe Tips:

• Use chicken thighs for the best texture: Chicken thighs stay juicy and tender in the curry, while chicken breast can dry out quickly.
• Sauté the curry paste properly: Cooking the curry paste in oil for 1–2 minutes before adding chicken helps release its full flavor, making the curry taste richer.
• Don’t skip the fish sauce: It adds depth and umami flavor to the curry. If you don’t have it, use soy sauce, but the taste won’t be the same.
• Add frozen green beans last: They cook quickly, so adding them at the end keeps them fresh and slightly crunchy, preventing them from getting mushy.
• Simmer gently, not boil: Let the curry simmer on low heat to keep the chicken tender and prevent the coconut milk from separating.

How To Store & Reheat Leftovers?

• Refrigerate: Let the curry cool, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: Put the cooled curry in a freezer-safe container and freeze for up to 2 months.
• Reheat: Pour the curry into a saucepan and warm it over low heat, stirring occasionally. Add a splash of water or coconut milk if it looks too thick.

Nutrition Facts:

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Sodium: 600mg
• Potassium: 550mg
• Total Carbohydrate: 12g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 35g

Try More Nigella  Lawson Recipes:

• Nigella Butternut Squash Curry​ Recipe
• Nigella Leftover Chicken Curry
• Nigella Banana Skin Curry ​Recipe ​