Curry in a Hurry

Ingredients

• 2 tablespoons wok oil
• 3 tablespoons finely chopped scallions
• 3 to 4 tablespoons green Thai curry paste
• 2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch
• 1 (14-ounce) can coconut milk
• 1 cup boiling water
• Enough chicken stock concentrate or cube to make 2 cups
• 1 tablespoon fish sauce
• 1 1/2 cups frozen peas
• 1 1/2 cups frozen soya beans
• 1 1/2 cups frozen fine beans
• Rice or noodles, for service, optional
• 3 tablespoons freshly chopped coriander leaves/cilantro leaves
• Lime wedges, for garnish

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