This is such a favourite fallback of mine, I would never be without the staples I need to make it: coconut milk and green curry paste in the cupboard; various packages of green vegetables in the freezer. Of course, there are the other bits and pieces, too, but these are the main ones. The chicken thigh fillets I buy as and when I need them. If you want to make this with fresh vegetables rather than frozen, then up the water (keeping the amount of stock concentrate the same) and indeed I would double it to 2 cups. But if using frozen, I find it easier to use a cappuccino cup, or some such, and just measure out 1 1/2 cups of each frozen green veg rather than weigh. The chicken, anyway, comes in packets, so it just keeps everything easy and straightforward.This is what to cook when you find out mid afternoon that you've somehow acquired 6 people for dinner.
- 2 tablespoons wok oil
- 3 tablespoons finely chopped scallions
- 3 to 4 tablespoons green Thai curry paste
- 2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch
- 1 (14-ounce) can coconut milk
- 1 cup boiling water
- Enough chicken stock concentrate or cube to make 2 cups
- 1 tablespoon fish sauce
- 1 1/2 cups frozen peas
- 1 1/2 cups frozen soya beans
- 1 1/2 cups frozen fine beans
- Rice or noodles, for service, optional
- 3 tablespoons freshly chopped coriander leaves/cilantro leaves
- Lime wedges, for garnish
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.
Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
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.