July 2, 2008

Chicken and noodles with coconut satay sauce


MUNCH RATING OUT OF 5: pizzapizzapizzapizza

This is a really quick and easy recipe and is a nice twist on the Thai curry we usually make.

Serves 2 greedy people but the sauce could stretch to serve 4.


  • 1 Tbsp oil
  • 3 small Chicken Thighs (or 2 large) de-boned and cut into small strips
  • 1 Tbsp Red Thai Curry Paste
  • Your choice of vegetables cut into bitesize pieces (I used half a leek cut into rounds, a few sliced mushrooms and couple of handfuls of spinach)
  • 400ml can Coconut Milk Light/Reduced Fat
  • 3 Tbsp Crunchy Peanut Butter
  • 2 nests of dried Medium egg noodles (1 nest per person)

  1. Cook the noodles as per the pack instructions. Drain and keep warm.
  2. Meanwhile bring the coconut milk to the boil in a small pan and simmer on a medium heat to reduce and thicken.
  3. Heat the oil in a wok or large frying pan and fry the chicken for about 5 mins, until just coloured.
  4. Stir in the Thai paste, then add the leek and mushrooms and fry until vegetables are starting to soften.
  5. Stir in the peanut butter and then add the coconut milk and the spinach.
  6. Simmer for about 5 mins until the sauce is a nice consistency and the chicken is fully cooked.
  7. To serve: place the warm noodles between 2 serving bowls and ladle the chicken sauce on top.

If you like a thinner sauce you could skip Step 2, but we like ours thick and I find that reducing the coconut in a separate pan speeds up the process without overcooking the vegetables.


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