• 300 g long grain white rice
  • 1 tbsp sunflower oil
  • 2 red peppers, deseeded and sliced
  • 1 red onion, sliced
  • 3 tbsp Thai red curry paste
  • 1 tsp Fairtrade white granulated sugar
  • 400 ml tin reduced-fat coconut milk
  • 200 g frozen very fine whole green beans, defrosted
  • 300 g leftover roast chicken, shredded
  • Lime cheeks, to serve
  • 15 g fresh coriander, washed, to serve


  1. 1

    Cook the rice to pack instructions. Drain and set aside.

  2. 2

    Meanwhile, heat the oil in a large wok or frying pan, add the peppers and onion and stir-fry for 5 minutes.

  3. 3

    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.

  4. 4

    Add the green beans and chicken and cook gently for 5 minutes, until the chicken is piping hot.

  5. 5

    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.

Nutritional Details

Each serving provides
  • Energy 2659kj 635kcal 32%
  • Fat 25.2g 36%
  • Saturates 9.5g 48%
  • Sugars 12.8g 14%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 536kj/128kcal

Each serving provides

72.7g carbohydrate 5.9g fibre 26.3g protein

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