Thai curryin a hurry

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.