MUNCH RATING OUT OF 5:
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)
- Cook the noodles as per the pack instructions. Drain and keep warm.
- Meanwhile bring the coconut milk to the boil in a small pan and simmer on a medium heat to reduce and thicken.
- Heat the oil in a wok or large frying pan and fry the chicken for about 5 mins, until just coloured.
- Stir in the Thai paste, then add the leek and mushrooms and fry until vegetables are starting to soften.
- Stir in the peanut butter and then add the coconut milk and the spinach.
- Simmer for about 5 mins until the sauce is a nice consistency and the chicken is fully cooked.
- 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.