Curry in a Hurry

• 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

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.