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Thai curry in a hurry

Sainsbury's Try Team member Arlene Thompson. INLT 16-611-CON

Sainsbury's Try Team member Arlene Thompson. INLT 16-611-CON

Try this thai chicken curry-great for using up roast chicken, making it quick and easy to make and a great way to love your leftovers. To make the perfect fluffy rice every time visit the “How to” section at YouTube.com/Sainsburys.

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

1. Cook rice to pack instructions. Drain and set aside.

2. Meanwhile, heat oil in a large wok or frying pan, add peppers and onion and stir-fry for 5 minutes.

3. Stir in curry paste and sugar and cook for 1 minute until fragrant. Pour in coconut milk, bring to boil and simmer for 5 minutes until liquid is reduced by a third.

4. Add green beans and chicken and cook gently for 5 minutes, until the chicken is piping hot.

5. Divide rice and curry among 4 plates. Serve with lime and sprig of coriander.

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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