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

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