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.

    16 people made this

    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

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. 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.
    2. 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.

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