Grab your batch-cooked leftovers from the Thai Red Chicken Meatballs with Peanut Sauce: the meatballs, peanut sauce, green beans and rice.

Heat a large deep pan over a medium heat and add a glug of oil. Add the curry paste and fry it off for a couple of minutes until fragrant. Tip in the coconut milk and add the meatballs. Bring to a simmer then stir through the peanut sauce. Taste and adjust seasoning with fish sauce. Finely chop the spring onions and pick the basil and coriander leaves.

Warm up the rice and green beans until piping hot (you can do this in a pan with a little splash or water or in a microwave).

Heat a shot of oil in a large frying pan over a medium heat and fry the meatballs for 10-15 mins until golden all over and cooked through. Set aside.

To serve, divide the rice and beans between plates then top with the meatball curry. Scatter over the fresh herbs, sesame seeds and chopped spring onions.