The best leftover recipes don’t taste like leftovers. This recipe totally exceeded my expectations. I think the secret is poaching the chicken at the end very gently just to warm through. It actually tastes better than the curry I make from raw chicken, as the meat is very soft.

Ingredients

• 1 tbsp vegetable oil
• 1 inch ginger
• 2 cloves garlic
• 1.5 tbsp red Thai curry paste
• Can of coconut milk
• 2 lime leaves
• 1 stick dried lemongrass
• 1/2 tbsp fish sauce
• 1/2 tbsp soy sauce
• 2 tsp sugar
• Leftover chicken

Method

• Finely chop the ginger and garlic.
• Heat the oil in a frying pan and add the garlic and ginger. Fry for a couple of seconds and then add the Thai curry paste.
• Allow to cook for about a minute, then add the rest of the ingredients except the chicken.
• Allow to simmer for 20 minutes until the texture is slightly thicker.
• Dice or shred the chicken, then add to the curry and poach on a simmer for five minutes.
• Serve with Thai jasmine rice.