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 -

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.