Easy chicken leftover curry

• coconut milk400g can g
• chicken broth↗200ml ml
• red curry paste↗3 tbsp tbsp
• prepared leftover chicken400g g

  torn into large pieces

• brown sugar↗pinch of
• fish sauce↗1-2 tsp tsp
• sugar peas↗200g g
• lime↗1

  ½ juiced and ½ sliced into wedges for serving

• red chilli↗1

  thinly sliced

• coriander leaves↗2 tbsp tbsp
• basmati rice↗

  for serving

Step-by-step instructions

1. 1

   Place coconut milk, broth and curry paste in a large pot and bring to a gentle boil over medium heat.

2. 2

   Add the chicken, sugar and fish sauce to taste. Simmer on low heat for 5 minutes. Add the sugar peas and cook 2‑3 minutes until tender. Stir in lime juice and check seasoning.

3. 3

   Divide onto plates and sprinkle with chilli and coriander. Serve with rice and lime wedges for squeezing.