Quick Thai Chicken Curry Using Roast Chicken Recipe | Food Network UK
This mouth-watering recipe is ready in just 25 minutes and the ingredients detailed below can serve up to 4 people.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.
Cooking tools:
- Wok
- Skillet
- Saucepan
- Colander
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Plate
Ingredients
- 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
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