Curry in a Hurry: Nigella lawson, Nigella express, veggie and vegan options

This is a family favourite.  This can be made veggie or vegan using faux meat products. It can also be tailored to your dietary requirements. I like to add extra chilli and garlic. To make coconut milk half fat simply put your tin of full fat coconut milk into a food processor and add a tins worth of water and process to mix.  You can freeze the half for later. This curry is also delicous using only vegetables.

adapted from this 



  • 2 tablespoons wok oil (or fry light wok oil)
  • 2 minced fresh garlic cloves
  • ½ teaspoon chilli powder
  • 6 spring onions
  • 3 tablespoons green curry paste
  • 1 (400 ml) can coconut milk
  • 1 bunch coriander, chopped
  • 1 chicken stock cube
  • 4 chicken breasts, diced (or chicken thigh fillets)
  • 1 lime, juice of
  • 100 g frozen garden peas
  • 100g green beans
  • 100g edamane beans (optional)


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

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