CHILD-FRIENDLY THAI CHICKEN NOODLES
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
Provided by Caroline Hire - Food writer
Categories Dinner
Time 30m
Yield Serves 2 adults + 2 children
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 532 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.84 milligram of sodium
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