Quick Thai Chicken Curry Using Roast Chicken

3.70
(10)
A fallback image for Food Network UK
  • A fallback image for Food Network UK25 MINS
  • A fallback image for Food Network UKVery Easy
  • A fallback image for Food Network UK4

This mouth-watering recipe is ready in just 25 minutes and the ingredients detailed below can serve up to 4 people.

A fallback image for Food Network UK

Ingredients

Method

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.

Recipe courtesy of Jack Monroe and Sainsbury's

rice
oil
pepper
onion
curry paste
sugar
coconut milk
bean
chicken
lime
Main Course
Lunch
Dinner Party
Thai
curry
Rate this recipe
Overall Rating:
3.70
(10)