Name: Easy leftover chicken curry
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 400g can coconut milk -; 200ml chicken stock -; 3 tbsp red curry paste -; 400g cooked leftover chicken , torn into large pieces -; pinch of brown sugar -; 1-2 tsp fish sauce -; 200g sugar snap peas -; 1 lime , ½ juiced and ½ cut into wedges to serve -; 1 red chilli , thinly sliced -; 2 tbsp coriander leaves -; basmati rice , to serve -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Easy leftover chicken curry

1. 400g can coconut milk -

2. 200ml chicken stock -

3. 3 tbsp red curry paste -

4. 400g cooked leftover chicken , torn into large pieces -

5. pinch of brown sugar -

6. 1-2 tsp fish sauce -

7. 200g sugar snap peas -

8. 1 lime , ½ juiced and ½ cut into wedges to serve -

9. 1 red chilli , thinly sliced -

10. 2 tbsp coriander leaves -

11. basmati rice , to serve -

How to cook deliciously - Easy leftover chicken curry

1. Stage

Put the coconut milk, stock and curry paste in a large saucepan and bring to a simmer over a medium heat.

2. Stage

Stir in the chicken, sugar and fish sauce to taste. Simmer gently for 5 mins. Add the sugar snaps and cook for 2- 3 mins until tender. Pour in the lime juice and check the seasoning.

3. Stage

Divide between bowls, and scatter with the chilli and coriander. Serve with rice and lime wedges for squeezing over.