Dinner

Easy Leftover Chicken Curry Recipe

ByEthan Lark November 12, 2025November 12, 2025

Introduction

This easy leftover chicken curry is a quick and flavorful way to transform cooked chicken into a delicious meal. Creamy coconut milk and fragrant red curry paste create a comforting sauce paired with fresh sugar snap peas and a hint of lime.

Two white speckled bowls are filled with a colorful meal spaced nicely on a white marbled surface. Each bowl has two main layers: one side holds white rice with a soft texture, and the other side has a vibrant orange curry sauce with pieces of cooked chicken and bright green snap peas. On top, the dish is decorated with fresh green cilantro leaves and thin slices of red chili peppers. A small lime wedge with a light green peel is placed on the edge of each bowl. The scene includes a glass of light beer and small dishes of extra red chili slices and cilantro leaves with a lime wedge. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a large saucepan, combine the coconut milk, chicken stock, and red curry paste. Bring to a gentle simmer over medium heat, stirring occasionally.
Step 2: Stir in the cooked chicken, a pinch of brown sugar, and fish sauce to taste. Let it simmer gently for 5 minutes to allow the flavors to meld.
Step 3: Add the sugar snap peas and cook for another 2 to 3 minutes until they are tender but still crisp.
Step 4: Pour in the juice of half the lime and check the seasoning, adjusting if needed.
Step 5: Divide the curry between bowls. Scatter with sliced red chilli and coriander leaves. Serve alongside basmati rice and lime wedges for squeezing over.

Tips & Variations

For a milder curry, reduce the amount of red curry paste or remove the seeds from the chilli before slicing.
Swap sugar snap peas for green beans or broccoli florets for a different vegetable twist.
If you like extra heat, add a splash of chilli oil or a pinch of cayenne pepper.
Use lime zest along with the juice for a brighter citrus flavor.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the sauce has thickened. Avoid freezing as the coconut milk may separate.

How to Serve

Two white speckled bowls are filled with a meal arranged in two main sections: on one side, plain white rice with a lime wedge on the edge, and on the other side, chicken pieces and bright green snap peas covered in thick orange curry sauce. The curry is topped with fresh green cilantro leaves and thin red chili slices. The bowls are placed on a light cloth and a white marbled surface, with small dishes of red chili slices and black pepper, a small plate with cilantro and lime wedges, and two glasses with light-colored drinks around them. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of leftover meat for this curry?

Yes, this recipe works well with leftover turkey, pork, or even tofu as a vegetarian option. Just adjust the cooking time accordingly.

Is it possible to make this curry spicier or milder?

Absolutely. Adjust the amount of red curry paste to your taste, and remove seeds from the chilli to reduce heat. You can also add extra fresh chillies or hot sauce if you prefer it spicier.

Ethan Lark