Easy leftover chicken curry

Instructions

Tap a step to mark it done

1. 1 Put the coconut milk, stock and curry paste in a large saucepan and bring to a simmer over a medium heat.
2. 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.
3. 3 Divide between bowls, and scatter with the chilli and coriander. Serve with rice and lime wedges for squeezing over.