1. 400g can coconut milk
2. 200ml chicken stock
3. 3 tbsp red curry paste
4. 400g cooked leftover chicken, torn into large pieces
5. pinch of brown sugar
6. 1-2 tsp fish sauce
7. 200g sugar snap peas
8. 1 lime, ½ juiced and ½ cut into wedges to serve
9. 1 red chilli, thinly sliced
10. 2 tbsp coriander leaves
11. basmati rice, to serve

Direction

STEP 1 Put the coconut milk, stock and curry paste in a large saucepan and bring to a simmer over a medium heat.

STEP 2 Stir in the chicken, sugar and fish sauce to taste. Simmer gently for 5 mins. Add the sugar snaps and cook for 2- 3 mins until tender. Pour in the lime juice and check the seasoning.

STEP 3 Divide between bowls, and scatter with the chilli and coriander. Serve with rice and lime wedges for squeezing over.