Recipes
Pulled chicken Thai basil curry with green beans
Your leftover roast chicken works perfectly in this fragrant Asian-inspired dish
Your leftover roast chicken works perfectly in this fragrant Asian-inspired dish
(22 votes)
Cook: 30 Mins
Serves: 4
Price: £1.68 per serving
Nutritional Information
Each 411g serving contains
Energy
1960kj
469kcal
1960kj
469kcal
23%
Fat
14.4g
14.4g
Med
21%
21%
Saturates
5.3g
5.3g
Med
27%
27%
Sugars
7.8g
7.8g
Med
9%
9%
Salt
0.58g
0.58g
Med
10%
10%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
477kj/114kcal
Typical energy values per 100g:
477kj/114kcal
Ingredients
200g easy-cook long grain brown rice, rinsed
200ml pouch reduced-fat coconut milk
2tsp rapeseed oil
1 onion, chopped
3cm piece ginger, peeled and finely chopped
50g cashews
1tbsp Asda Green Thai Curry Paste
2 Grower's Selection Peppers, sliced
100g Grower's Selection Green Beans (from 2 x 200g packs), halved
1 reduced-salt chicken stock cube, made up to 300ml with boiling water
300g leftover cooked chicken (we used two breasts), shredded with forks
200g bean sprouts
25g Thai basil or basil, leaves roughly torn
Method
1
In a pan with a tight-fitting lid, add the rice, 100ml of the coconut milk and 300ml water. Bring to a simmer, cover and cook over a low heat for 25-30 mins, or until the liquid is absorbed and the rice is cooked.
2
Heat the oil in a deep frying pan. Fry the onion over a medium heat for 6-8 mins. Add the ginger and half of the cashews and cook for another 2 mins.
3
Add the curry paste to the pan and fry for 1 min before adding the peppers and beans.
4
Pour over the stock, stir well, bring to a simmer and cook for 10 mins. Add the chicken and bean sprouts and simmer for 5 mins more.
5
Turn off the heat and stir in the rest of the coconut milk and the basil. Roughly chop the remaining cashews and sprinkle over the curry.
6
To serve, divide the rice between 4 bowls and spoon over the curry.