Quick Thai Green Curry

Curry in a Hurry!

Adapted from Nigella.com 

Ingredients:

1. 2 tbsp wok oil
2. 2 tbsp spring onions, finely chopped
3. 4 tbsp green Thai curry paste
4. 1 kg chicken thighs, cut into strips
5. 1 400 ml can coconut milk
6. 250 ml boiling water
7. Chicken stock
8. 1 tbsp Thai fish sauce
9. 180 grams peas
10. 200 grams soy beans
11. 150 grams green beans
12. 3 tbsp coriander leaves, chopped

Instructions: 

1. In a large saucepan, sauté the spring onions in the wok oil for two minutes.
2. Add the Thai curry paste and stir well.
3. Add the chicken pieces and sauté for two minutes.
4. Pour in the coconut milk, fish sauce, peas and soy beans and stir well.
5. Allow the curry to simmer for ten minutes.
6. Add the green beans and cook for five more minutes.
7. Remove the curry from the stove and garnish with coriander leaves.
8. Serve with rice, noodles and a side of lemon wedges.