• 1-2 tbsp vegetable oil
• 1 small / medium onion, finely chopped
• 2 tbsp garlic paste or 3 cloves of garlic
• 2 lemongrass stalks cut in half
• 1 red pepper cut into thin slices and chopped
• 200g green beans
• 1 Kallo Organic Chicken Stock Pot
• 400ml tin of coconut milk
• 3 tbsp Thai curry paste
• 2 tbsp fish sauce
• 400g pack of cooked chicken breast
• Juice of 1 lime
• Salt and freshly ground black pepper
• 250g dry Basmati, Thai Jasmine or Thai sticky rice prepared according to pack instructions

To serve

• 4 spring onions, finely chopped
• Small generous bunch of fresh coriander coarsely chopped
• Pinch of dry chilli flakes or fresh chopped red chilli

1. For the Thai curry sauce, add 1 -2 tbsp of oil to a large frying pan and gently fry the onion & garlic for 3-4 minutes until it is soft.
2. Start preparing the rice according to the instructions on the pack.
3. Add the lemongrass, chopped red peppers and green beans and fry for a further 2 -3 minutes.
4. Stir in the remaining sauce ingredients, Kallo Organic Chicken Stock Pot, coconut milk, Thai curry paste, fish sauce, juice of the lime and season to taste with salt and freshly ground black pepper.
5. Simmer lightly adding the cooked chicken and continue to simmer for 4-5 minutes to make sure the chicken is piping hot.
6. To serve, divide the Thai sauce and rice between 4 plates or bowls, and garnish with spring onions, plenty of fresh chopped coriander and dried chilli flakes or fresh chopped chilli to add extra heat.