Nigella Lawson’s Curry in a Hurry

2 tbs. vegetable oil
3 tbs. finely chopped scallions
3 to 4 tbs. green Thai curry paste
2 1/4 lbs thigh fillets (cut into strips about 1½ in. by ¾in.)
14 oz. coconut milk
2 c. chicken stock
1 tbs. fish sauce
1½ c. frozen peas
1½ c. frozen soybeans
1½ c. frozen slender beans
Rice or noodles, for service, optional
3 tbs. freshly chopped coriander leaves/cilantro leaves
Lime wedges, for garnish

Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions.
Cook, stirring for a minute or 2, 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 stock concentrate or cube) and fish sauce and then the frozen peas and soybeans.
Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so.
Put out a plate of lime wedges for people to squeeze over as they eat.