Ingredients
2 tablespoons canola or other vegetable oil
3 tablespoons finely chopped scallions
3-4 tablespoons green Thai curry paste
2¼ lbs chicken thigh fillets, cut into strips about 1½ inches by ¾ inch
1 14-oz can coconut milk
1 cup boiling water
enough chicken stock from bouillon or concentrate to make 2 cups
1 tablespoon fish sauce
1½ cups frozen peas
1½ cups frozen soybeans
1½ cups frozen slender beans
3 tablespoons chopped fresh cilantro
cooked rice or noodles, to serve
lime wedges
Preparation
Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or two, and then add the curry paste.
Add the chicken pieces and keep turning over heat for 2 minutes before adding the coconut milk, stock (or rather water and chicken bouillon or concentrate), and fish sauce, and then the frozen peas and soybeans.
Simmer for 10 minutes, then add the frozen beans and cook for another 3-5 minutes.
Serve with rice or noodles, as wished, sprinkling over the cilantro as you do so. Put a plate of lime wedges for people to squeeze over as they eat.
