Use leftover rice for this hearty meal-in-a-bowl. Jasmine rice is available in most larger supermarkets, stocked in the same aisle as regular white varieties. Find the curry paste in the international foods aisle.

Prep Time: 8 minutes, cook time: 13 to 15 minutes, servings: 4

Ingredients

8 ounces skinless, boneless chicken thighs, cut into 1-inch chunks

1 tablespoon fish sauce

Freshly ground black pepper to taste

2 tablespoons vegetable oil

2 shallots, finely chopped

2 garlic cloves, crushed

1/4 cup Thai green curry paste

1/4 cup coconut milk

1 cup frozen cut green beans, not thawed

1 cup frozen peas, not thawed

3 cups cold cooked jasmine rice

Sea salt to taste

Small bunch of fresh cilantro leaves, coarsely chopped

1 lime, cut into four wedges

1 small red chili, seeded and thinly sliced (optional)

Directions

1. Combine chicken and fish sauce in a medium bowl and season with pepper; set aside.

2. Meanwhile, heat oil in a wok or large skillet over medium-high heat until hot. Add shallots and cook until softened and golden, about 2 minutes. Add garlic and cook 1 minute. Stir in curry paste, cook 1 minute, then stir in coconut milk. Cook until mixture has reduced by half, about 2 to 3 minutes.

3. Add chicken and stir-fry 3 to 4 minutes. Add green beans and peas and cook 2 to 3 more minutes until vegetables are just tender and chicken is cooked through. Add rice and stir until ingredients are well mixed and rice is hot. Season with salt and pepper and stir in cilantro. Divide among 4 deep bowls, garnish with a lime wedge and chili (if using). Serve immediately.