• 6 shallots, finely sliced
  • 1 tbsp vegetable oil
  • 2 cloves garlic, crushed
  • 2 stalks lemongrass, cut in half and bruised with the back of a knife
  • 1 red pepper, deseeded and cut into thin slices
  • 250g green beans, sliced in half
  • 1 Kallo Organic Chicken Stock Pot, dissolved in 500ml of boiling water
  • 400ml tin coconut milk
  • 2-3 tbsp Thai red curry paste, to taste
  • 2 tbsp Thai fish sauce
  • 2 tsp palm sugar (jaggery) or soft brown sugar
  • 4 tbsp uncooked basmati or Thai jasmine rice
  • 400g leftover roast chicken, shredded into bite sized pieces
  • Juice of 1 lime
  • 4 spring onions, finely sliced
  • 2 birds eye red chillies, finely sliced
  • Small bunch of coriander, roughly chopped
  • Salt and freshly ground black pepper, to taste

How to make

  1. Heat the oil in a large saucepan and gently sweat the shallots for 5 minutes until they start to soften. Stir through the garlic, lemongrass, red pepper and green beans, and fry for a couple of minutes.
  2. Add the chicken stock to the pan along with the coconut milk and bring up to the boil. Turn the heat down to a steady simmer and stir through the red curry paste, fish sauce and sugar.
  3. Add the rice and simmer for 10-12 minutes by which time the rice should be almost cooked and the vegetables tender.
  4. Stir through the cooked chicken and cook for a couple of minutes until it is hot all the way through.
  5. Finally, squeeze in the lime juice and taste to check the seasoning, you may need to add a little salt and freshly ground black pepper. Serve immediately, scattered with the spring onions, chilli and coriander.