Easy leftover chicken curry
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 400g can coconut milk
- 200ml chicken stock
- 3 tbsp red curry paste
- 400g cooked leftover chickentorn into large pieces
- pinch of brown sugar
- 1-2 tsp fish sauce
- 200g sugar snap peas
- 1 lime½ juiced and ½ cut into wedges to serve
- 1 red chillithinly sliced
- 2 tbsp coriander leaves
- basmati riceto serve
Nutrition: Per serving
- kcal448
- fat32g
- saturates18g
- carbs7g
- sugars5g
- fibre2g
- protein31g
- salt1.3g
Method
step 1
Put the coconut milk, stock and curry paste in a large saucepan and bring to a simmer over a medium heat.
step 2
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.
step 3
Divide between bowls, and scatter with the chilli and coriander. Serve with rice and lime wedges for squeezing over.
