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
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.
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.
Add the rice and simmer for 10-12 minutes by which time the rice should be almost cooked and the vegetables tender.
Stir through the cooked chicken and cook for a couple of minutes until it is hot all the way through.
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.