Introduce exotic flavours to your kids with this subtly spiced, fragrant Thai chicken curry. Make it in 30 minutes and refrigerate leftovers for tomorrow's lunch
Prep:10 mins
Cook:15 mins - 20 mins
Serves 2 adults + 2 children
Ingredients
100g sugar snap peas
1 tbsp oil
2 spring onions , finely chopped
2 garlic cloves , crushed
1 tsp grated ginger
3 x chicken breasts, cut into chunks
1-1 ½ tbsp Thai curry paste (we used Thai Taste)
400ml can coconut milk
2 limes , juice of one, other quartered
50g frozen peas
3 nests egg noodles
handful chopped coriander , to serve
Method
STEP 1
Blanch the sugar snap peas in a bowl of boiling water for 2 mins, then drain. Heat the oil in a large frying pan. Add the spring onions, garlic, ginger and chicken. Gently fry for 2-3 mins. Stir in the curry paste and cook for 1 minute more. Add the coconut milk to the pan, along with a splash of water, the lime juice, peas and sugar snap peas. Gently bubble for around 5 mins until the chicken is cooked through.
STEP 2
Meanwhile, cook the noodles according to the pack instructions. Drain. Stir the noodles through the sauce, scatter with coriander and serve with a wedge of lime for squeezing over.
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