Curry in a Hurry

Name: Curry in a Hurry
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 397 grams coconut milk; 2 Tbsps wok oil; 1 kilograms thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch; 3 Tbsps freshly chopped coriander leaves/cilantro leaves; 1 Tbsp fish sauce; 473 milliliters Enough chicken stock concentrate or cube to make; 6 servings Lime wedges, for garnish; 355 milliliters frozen soya beans; 355 milliliters frozen fine beans; 355 milliliters frozen peas; 6 servings Rice or noodles, for service, optional; 3 Tbsps finely chopped scallions; 3 Tbsps green Thai curry paste; 237 milliliters boiling water

Curry in a Hurry requires approximately 35 minutes from start to finish. Watching your figure? This gluten free and dairy free recipe has 683 calories, 39g of protein, and 45g of fat per serving. This recipe serves 6. Head to the store and pick up wok oil, water, thai curry paste, and a few other things to make it today. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert. It works well as a reasonably priced main course. This recipe is typical of Indian cuisine.

Instructions

Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.

Ingredients you will need

Curry Paste

Green Onions

Cooking Oil

Equipment you will use

Sauce Pan

Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.

Ingredients you will need

Chicken Pieces

Coconut Milk

Fish Sauce

Beans

Stock

Water

Peas

Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.

Ingredients you will need

Beans

Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

Ingredients you will need

Lime Wedge

Coriander

Cilantro

Pasta

Rice

Equipment

Sauce Pan

Ingredients

Servings:

397grams

coconut milk 2Tbsps

wok oil 1kilograms

thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch 3Tbsps

freshly chopped coriander leaves/cilantro leaves 1Tbsp

fish sauce 473milliliters

Enough chicken stock concentrate or cube to make 6servings

Lime wedges, for garnish 355milliliters

frozen soya beans 355milliliters

frozen fine beans 355milliliters

frozen peas 6servings

Rice or noodles, for service, optional 3Tbsps

finely chopped scallions 3Tbsps

green Thai curry paste 237milliliters

boiling water

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. The Tanian et Vincent Careme Terre Brulee Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.