Make the most of leftover chicken in this easy, speedy curry with sugar snap peas. Finish with a sprinkling of chilli and corianderMake 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
Directions:
- 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.
Nutrition per serving:
- kcal448
- fat32g
- saturates18g
- carbs7g
- sugars0g
- fibre2g
- protein31g
- salt1.3g