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Nigellas Curry in a Hurry

2 tablespoons sesame oil
2 minced fresh garlic cloves
6 spring onions
2 tablespoons green curry paste
1 (400 ml) can coconut milk
1 bunch coriander, chopped
1 chicken stock cube
4 chicken breasts, diced
1 lime, juice of
100 g frozen garden peas


Heat the oil in heavy based pan add snip the spring onions into the pan tunr down the heat and add the garlic and chicken, stir gently and cook for 5 minutes. Add all other ingredients except the lime and coriander, add half the coriander at this stage. Simmer for 20 minutes, take off heat add lime juice and remaining coriander serve with Thai fragrant rice.

Source: www.food.com