12 Minute Thai Chicken Peanut Noodles
12 minServes 2
One-skillet red curry chicken and ramen noodles in a creamy coconut peanut sauce, finished with spinach.
| 1 tbsp oil | Fry garlic in oil, 20 sec | Cook chicken, 2 min | Add curry powder, paste, soy, 1 min | Fry extra paste in centre, 30 sec | Add stock, simmer 1 min | Add noodles, 45 sec, flip, 30 sec | Add coconut milk, peanut butter, vinegar | Toss in spinach, 30 sec | Serve, top with peanuts, coriander |
| 1 garlic clove, minced | |||||||||
| 200 g chicken mince (ground chicken) | |||||||||
| 1 tsp curry powder | |||||||||
| 1 tbsp red curry paste (first addition) | |||||||||
| 1 tsp dark soy sauce | |||||||||
| 1/2 tbsp red curry paste (second addition) | |||||||||
| 360 ml chicken stock/broth, low sodium | |||||||||
| 2 instant ramen or noodle cakes (2.5-3.5 oz / 70-100 g each), seasoning pack discarded | |||||||||
| 180 ml coconut milk, full fat | |||||||||
| 3 tbsp peanut butter | |||||||||
| 2 tbsp cider vinegar | |||||||||
| 2 big handfuls baby spinach | |||||||||
| 2 tbsp peanuts, finely chopped | |||||||||
| Fresh coriander/cilantro leaves, roughly chopped | |||||||||
| Sriracha or other chilli paste (optional) |
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