Pulled chicken Thai basil curry with green beans
- 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
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.