• Boil the kettle.
• Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of 
salt and cook, uncovered, over a high heat until tender, 12 minutes.
• Drain and set aside. 

• Meanwhile, drain and rinse chickpeas.
• Roughly chop Asian greens.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 
trimmed green beans, tossing regularly, until tender, 4-5 minutes.
• Add Asian greens and cook until just wilted, 1-2 minutes. 

• SPICY! This curry paste is hot! Add less if you’re sensitive to heat! Add mild Thai 
red curry paste, garlic paste and chickpeas, then cook, stirring, until coated and 
fragrant, 1 minute.
• Add coconut milk, the soy sauce, brown sugar and water, then simmer until 
slightly thickened, 2-3 minutes. Season to taste with salt and pepper. 

• Divide rapid rice between bowls. 
• Top with Thai red chickpea and veggie curry. 
• Tear over coriander to serve. Enjoy!