Curry In A Hurry

Name: Curry In A Hurry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 x 15ml Tbsps wok oil; 250 milliliters boiling water enough chicken stock concentrate or cube for 500ml water; 1 kg chicken thigh fillets, cut into strips about 4 x 2cm; 1 x 400ml can coconut milk; 3 x 15ml Tbsps fresh coriander, chopped; 1 x 15ml Tbsp fish sauce (nam pla); 150 grams frozen fine beans; 200 grams frozen soya beans; 185 grams frozen peas; 3 x 15ml Tbsps spring onions, finely chopped; 3 x 15ml Tbsps green Thai curry paste

The recipe Curry In

Ingredients

Servings:

x 15ml Tbsps wok oil 250milliliters

boiling water enough chicken stock concentrate or cube for 500ml water 1kg

chicken thigh fillets, cut into strips about 4 x 2cm 1

x 400ml can coconut milk 3

x 15ml Tbsps fresh coriander, chopped 1

x 15ml Tbsp fish sauce (nam pla)150grams

frozen fine beans 200grams

frozen soya beans 185grams

frozen peas 3

x 15ml Tbsps spring onions, finely chopped 3

x 15ml Tbsps green Thai curry paste

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Baron Herzog Chenin Blanc (OU Kosher). Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 12 dollars per bottle.