Curry in a Hurry

This is a highly adaptable, go-to recipe for using up almost any veggie and/or meat. I base it off of Nigella's Curry recipes, but change it with whatever I have in my cabinets. I always use light coconut milk. Squashes and potatoes should be added to the liquid earliest and cooked for about 15 min before proceeding with the rest. Meats should be added before quick-cooking veggies.

The same recipe can be used for red or green curries.

Curry in a Hurry, for 2 hungry people plus some leftovers

2 - 3 scallions
1/2 Tbsp Olive Oil
1 1/2 Tbsp Green Thai Curry Paste - or more to taste
Chicken cut into strips or shrimp
1 14-oz can of light coconut milk
1 cup of chicken stock
1 Tbsp fish sauce
3 cups of veggies, like peas, green beans, cauliflower, tomatoes, onions

Cooked rice or noodles to serve
Lime wedges

1. Heat the oil in a large saucepan over med-high heat. Add the scallions for a minute or two, then the curry paste.

2. Add the chicken pieces and turn for 2 minutes before adding the coconut milk, stock, and fish sauce. Then add the veggies, except for the delicate veggie like sugar snap peas or asparagus; you don't want them to get mushy.

3. Simmer for 10 minutes, then add the sugar snap peas and cook for another 3 - 5 minutes.

4. Serve with rice, noodles or Kashi grains. Sprinkle with cilantro and a squeeze of lime.