Description
A quick and flavorful chicken curry perfect for using up leftover cooked chicken. This easy recipe combines creamy coconut milk, aromatic red curry paste, and fresh vegetables, creating a vibrant dish served with fragrant basmati rice and fresh lime wedges.
Ingredients
Scale
Base and Sauce
- 400g can coconut milk
- 200ml chicken stock
- 3 tbsp red curry paste
Protein
- 400g cooked leftover chicken, torn into large pieces
Seasonings and Flavorings
- Pinch of brown sugar
- 1–2 tsp fish sauce
- 1 lime, ½ juiced and ½ cut into wedges to serve
Vegetables and Garnishes
- 200g sugar snap peas
- 1 red chilli, thinly sliced
- 2 tbsp coriander leaves
To Serve
- Basmati rice
Instructions
- Prepare the Sauce: In a large saucepan, combine the coconut milk, chicken stock, and red curry paste. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to blend the flavors.
- Add Chicken and Seasonings: Stir in the torn leftover chicken, a pinch of brown sugar, and 1-2 teaspoons of fish sauce to taste. Allow the curry to simmer gently for 5 minutes so the chicken absorbs the rich flavors.
- Add Sugar Snap Peas: Add the sugar snap peas to the curry and cook for an additional 2 to 3 minutes until they are tender but still crisp, providing a nice contrast in texture.
- Finish with Lime Juice: Pour in the juice of half a lime and taste the curry, adjusting seasoning if necessary to balance the flavors.
- Serve: Divide the curry among serving bowls. Scatter thinly sliced red chilli and fresh coriander leaves over each portion. Serve alongside basmati rice with lime wedges for squeezing over to add a fresh, zesty finish.
Notes
- Using leftover cooked chicken makes this recipe quick and convenient.
- Adjust the amount of red curry paste based on your preferred spice level.
- Fish sauce adds depth and saltiness—start with less and add more to taste.
- Sugar snap peas can be substituted with green beans or other snap peas.
- For a vegetarian version, omit the chicken and use vegetable stock.
- Serve immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Keywords: chicken curry, leftover chicken recipe, coconut milk curry, quick dinner, Thai curry, easy curry recipe, sugar snap peas, red curry paste
