This is such a favourite fallback of mine, I would never be without the staples to make it: coconut milk and green curry paste in the cupboard; various packages of green veg in the freezer. There are the other bits and pieces, too, but these are the basic ingredients. The chicken thigh fillets I buy as and when I need them. If you want to make this with fresh vegetables rather than frozen, then double the water (keeping the amount of stock concentrate the same) to 500ml. But if using frozen – which is how I make this 99 per cent of the time, and why it is a great store cupboard standby – I find it easier to use a cappuccino cup, or similar, and measure out 1½ cups of each frozen green veg rather than weigh it. The chicken comes in packets, so that just keeps everything simple and straightforward. This is what to cook when you find out mid-afternoon that you’ve somehow acquired six people for dinner that evening.

Serves 6

2 x 15ml tbsp wok oil

3 x 15ml tbsp spring onions, finely chopped

3-4 x 15ml tbsp Thai green curry paste

1kg chicken thigh fillets, cut into strips about 4cm x 2cm

1 x 400ml can coconut milk

250ml boiling water

Enough chicken stock concentrate or cube for 250ml water

1 x 15ml tbsp fish sauce (nam pla)

185g frozen peas

200g frozen soya beans

150g frozen fine beans

3 x 15ml tbsp fresh coriander, chopped

1 Heat the wok oil in a large saucepan that owns a lid, drop in the spring onions and cook, stirring for a minute or two, then add the curry paste.

2 Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (ie, the water plus stock concentrate or cube) and fish sauce, then the frozen peas and soya beans.

3 Simmer for 10 minutes, then add the frozen fine beans to the mix and cook for another 3–5 minutes.

4 Serve with rice or noodles, sprinkling the coriander over as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

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