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After having a roast dinner on Sunday we ended up with loads of leftover roast chicken. I’ve been trying to think of different ways to use it so because I love a good peanut curry sauce, I decided to make a delicious chicken curry! 🥜 This was honestly 12/10. It should have made three but we demolished it all!! 😂
I make this peanut sauce all the time! It came from a halloumi @mob recipe which I adore and it’s also so easy to make! 🤤
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
• Leftover roast chicken. I had about 200g
• 3 Half peppers, sliced. I used red, yellow and orange.
• 100g Green Beans
• 6 spring onions
• 2tbsp Soy sauce
• 4tbsp Sweet Chilli Sauce
• 400ml Reduced Fat Coconut milk
• 3tbsp Peanut Butter
• 1/2tsp ginger
• Coriander and peanuts to serve
𝗠𝗲𝘁𝗵𝗼𝗱
1. Slice up your peppers and half your green beans and spring onions. Add to a pan and fry off until soft.
2. Add in your ginger and cook for a further minute.
3. Next add in your soy sauce, sweet chilli sauce and peanut butter. Mix everything together until the sauce combines thoroughly and then add in the coconut milk. Turn the heat down and let the curry bubble until it is a creamy, thick consistency.
4. As the chicken is already cooked you can add this near the end to warm it up.
5. Finally it’s time to serve up. I served mine with rice and topped the curry with spring onions, coriander and @manilife_ peanuts AD PR💚
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