Easy leftover chicken curry
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
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