Easy Leftover Chicken Curry

Make the most of leftover chicken in this easy, speedy curry with sugar snap peas. Finish with a sprinkling of chilli and coriander

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

Instructions

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.