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.
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.