Leftover chicken Thai curry
30 min
This is a quick and easy Thai-inspired curry to whip up if you happen to have leftover roast chicken, a tin of coconut milk, peanut butter, soy sauce, chilli sauce, sesame oil, a lime and some vegetables. Serve over rice and garnish with chopped peanuts.
Betty Soup
2 people made this
Ingredients
Serves: 6
- 120ml light coconut milk
- 4 tablespoons reduced salt soy sauce
- 4 tablespoons smooth peanut butter
- 5 teaspoons sriracha sauce
- 1 tablespoon lime juice
- 625g leftover cooked chicken breast, chopped
- 185g thinly sliced red pepper
- 120g thinly sliced carrots
- 65g fresh snap peas
- 5 tablespoons sesame oil
Method
Prep:20min ›
Cook:10min ›
Ready in:30min
- Whisk together coconut milk, soy sauce, peanut butter, sriracha and lime juice in a large bowl. Add chicken, red pepper, carrots and snap peas; toss to coat.
- Heat sesame oil in a large pan or wok over medium-low heat. Add chicken mixture; cook, stirring, until heated through, about 10 minutes.
Freezing tips:
To freeze chicken: After Step 1, divide mixture evenly between two large resealable plastic freezer bags. Freeze up to 4 months. To serve, thaw 1 or both bags at room temperature, 20 to 30 minutes. Continue with Step 2. If only heating 1 batch, use 4 teaspoons sesame oil.
