pulled chicken thai basil curry with green beans

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

serves 4, ready in 30 mins

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 300m1 with boiling water
300g leftover cooked chicken (we used 2 breasts from our roast), shredded with forks
200g bean sprouts
25g Thai basil or basil, leaves roughly torn

1 In a pan with a tight-fitting lid, add the rice, 100ml of the coconut milk and 300m1 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.

2 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.

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

4 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.

5 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.

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