Description
A quick and flavorful recipe to transform your leftover cooked chicken into a vibrant red curry with creamy coconut milk, crisp sugar snap peas, and a fresh lime twist, perfect for a comforting weeknight meal.
Ingredients
Scale
Curry Base
- 400g can coconut milk
- 200ml chicken stock
- 3 tbsp red curry paste
Protein
- 400g cooked leftover chicken, torn into large pieces
Seasonings & Flavorings
- Pinch of brown sugar
- 1–2 tsp fish sauce
- 1 lime, ½ juiced and ½ cut into wedges to serve
Vegetables & Garnishes
- 200g sugar snap peas
- 1 red chilli, thinly sliced
- 2 tbsp coriander leaves
To Serve
- Basmati rice
Instructions
- Prepare the curry base: In a large saucepan, combine the coconut milk, chicken stock, and red curry paste. Place over medium heat and bring the mixture to a gentle simmer, stirring to blend the flavors evenly.
- Add the chicken and seasonings: Stir in the torn leftover chicken, a pinch of brown sugar, and fish sauce to taste. Allow the curry to simmer gently for 5 minutes to heat the chicken through and meld the flavors.
- Cook the vegetables: Add the sugar snap peas to the curry and cook for an additional 2 to 3 minutes until they are tender but still crisp.
- Finish with lime juice and seasoning: Pour in the juice from half the lime and taste to adjust seasoning if needed.
- Serve the curry: Divide the curry into bowls, then scatter the thinly sliced red chilli and coriander leaves on top. Serve immediately with steamed basmati rice and lime wedges on the side for squeezing over the dish.
Notes
- Use leftover cooked chicken to save time and add convenience.
- Red curry paste can be adjusted according to your preferred spice level.
- Fish sauce adds umami and saltiness; adjust quantity to taste.
- For a vegetarian version, substitute chicken with tofu and chicken stock with vegetable stock, and omit fish sauce.
- Ensure sugar snap peas are added last to maintain their crunch.
- Leftover curry can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: leftover chicken curry, red curry, coconut milk curry, easy chicken curry, quick Thai curry
