Ingredients:
2 tbsps peanut oil
1 pc onion, finely chopped
3 garlic cloves, crushed
1 long green chillies, seeded, finely chopped
2 tsps graged fresh ginger
2 tsps red curry paste
1 pc red capsicum, seeded, chopped
100g green beans, sliced
4 kaffir lime leaves, thinly sliced
4 cups cooked, cooled jasmine rice (1-1/3 cups uncooked)
2 cups sliced cooked leftover chicken
2 tbsps tamari
1 tbsp fish sauce
1/2 cup thai basil leaves (or use regular basil)
lime wedges, to serve
Procedure:
1. Heat oil in a wok on medium. Stir-fry onion, garlic, chillies and ginger for 2-3 minutes, until softened.
2. Add paste and cook for a further 1 minute, until the mixture is fragrant.
3. Mix in capsicum, beans and lime leaves, stir-fry for 1-2 minutes, until vegetables are tender. Add the cooked rice, chicken, tamari and fish sauce, then stir-fry for 2-3 minutes, until heated through. Stir in the basil. Serve the rice in bowls with lime wedges.
Servings: 4
Preparation: 15 minutes
Cooking: 10 minutes
Tip:
Tamari is a type of soy sauce usually made without wheat – look for gluten-free tamari at health food shops and some supermarkets.