Curry doesn't necessarily needs tons of time or pounding of spices. One method I realise that simplifies the entire process is the usage of a ready made curry paste. I know some of you may argue the authenticity or the lack of taste for it but I promise you that it is worth a try especially if you have a craving for it but with very little time to spare. Having said that, I still chose to cook chicken curry the traditional way though. This green curry, is really just an exception.
Serves 2
Ingredients:
2 chicken thigh, skinless and cut into smaller pieces
1 tablespoon Thai green curry paste
200ml coconut milk
2 stalks scallion, chopped
1 tablespoon vegetable oil
400ml chicken stock or 1 piece of chicken boullion cube with water
1/2 cup frozen green peas
1 bunch french beans, cut into 2 inches long
2 stalk chilli (chilli padi if you prefer it spicier)
Method:
Heat a pot with 1 tablespoon of vegetable oil. Add in the chopped scallions and stir fry for a minute. Add in 1 tablespoon of Thai green curry paste and fry for another minute, taking note not to burn them.
Stir in the chicken thigh pieces and cook for another 2 minutes. Pour in the coconut milk, chicken stock and bring to boil.
Mix in all the prepared vegetables including the chilli and cook for another 5 minutes or until the chicken is fully cooked. Serve with a bowl of steamed rice.
