Quick Thai Chicken Curry Using Roast Chicken
- 300g basics long grain white rice
- 1 tbsp sunflower oil by Sainsbury’s
- 2 red peppers, deseeded and sliced
- 1 red onion, sliced
- 3 tbsp Thai red curry paste by Sainsbury’s
- 1 tsp Sainsbury’s Fairtrade white granulated sugar
- 400ml tin reduced-fat coconut milk
- 200g frozen very fine whole green beans by Sainsbury’s, defrosted
- 300g leftover roast chicken, shredded
- Lime cheeks, to serve
- ½ x 31g pack fresh coriander by Sainsbury’s, washed, to serve
Cook the rice to pack instructions. Drain and set aside.
Meanwhile, heat the oil in a large wok or frying pan, add the peppers and onion and stir-fry for 5 minutes.
Stir in the curry paste and sugar and cook for 1 minute until fragrant. Pour in the coconut milk, bring to the boil and simmer for 5 minutes until the liquid is reduced by a third.
Add the green beans and chicken and cook gently for 5 minutes, until the chicken is piping hot.
Divide the rice and curry between 4 plates and serve with lime cheeks and a sprig of coriander.
Jack’s tip: If you don’t have coconut milk in your cupboards, use yogurt and desiccated coconut instead. Yogurt can also help to cool down the curry if you don’t like it as spicy.
Recipe courtesy of Jack Monroe and Sainsbury's