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.
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