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

Prep:5 mins
Cook:15 mins

Serves 4
Easy

Nutrition per serving

kcal 448
fat 32g
saturates 18g
carbs 7g
sugars 0g
fibre 2g
protein 31g
salt 1.3g

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

Method

Put the coconut milk, stock and curry paste in a large saucepan and bring to a simmer over a medium heat.
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.
Divide between bowls, and scatter with the chilli and coriander. Serve with rice and lime wedges for squeezing over.

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