Pulled-chicken-with-thai-basil-curry

Pulled chicken Thai basil curry with green beans

Your leftover roast chicken works perfectly in this fragrant Asian-inspired dish

By , 04 July 2018

(19 votes)

Pulled chicken Thai basil curry with green beans
  • 30 Mins

  • Serves: 4

  • Price: £1.68 per serving

Nutritional Info
Each 411g serving contains
  • Energy

    1960KJ

    469KCAL

    23%
  • Fat

    14.4g

    med

    21%
  • Saturates

    5.3g

    low

    27%
  • Sugars

    7.8g

    low

    9%
  • Salt

    0.58g

    low

    10%
1
of your 5-a-day
of your reference intake.
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
  • 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.

  • 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.

  • Add the curry paste to the pan and fry for 1 min before adding the peppers and beans.

  • 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.

  • 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.

  • To serve, divide the rice between 4 bowls and spoon over the curry.