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
Serves 4
400g can coconut milk200ml chicken stock3 tbsp red curry paste400g cooked leftover chicken, torn into large piecespinch of brown sugar1-2 tsp fish sauce200g sugar snap peas1 lime, ½ juiced and ½ cut into wedges to serve1 red chilli, thinly sliced2 tbsp coriander leavesbasmati rice, to serve
STEP 1Put the coconut milk, stock and curry paste in a large saucepan and bring to a simmer over a medium heat.STEP 2Stir 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 3Divide between bowls, and scatter with the chilli and coriander. Serve with rice and lime wedges for squeezing over.
