This dish is quick, easy and super delicious, and, if you use fresh udon noodles, you only need one pan, a chopping board and a knife so there is minimal washing up too. I’m a bit of a wimp when it comes to spicy food and can’t take much before it becomes too much. The Thai red curry paste has quite a kick to it and so if, like me, you find the sauce too spicy, add more of the peanut butter, coconut cream and lime juice in even quantities. I like my vegetables quite crunchy and so do not allow them to soften too much, but this is personal taste – you can always leave them a little longer if you prefer them a bit softer.
2 chicken breasts
50g Thai red curry paste
100ml coconut cream
100g crunchy peanut butter
20ml lime juice
30g soft brown sugar
2 baby pak choi
4 button mushrooms
1 sweet red pepper
3 spring onions
2 servings udon noodles
1. Chop all the vegetables into bite-size pieces and slice the chicken breasts into small pieces.
2. Add the Thai red curry paste, coconut cream, peanut butter and lime juice to a large frying pan.
3. Mix the paste, cream, peanut butter and juice until it has combined together.
4. Add the chicken breasts and seal the outside, stirring frequently to ensure the sauce does not burn. If it is becoming too dry, add a little water.
5. Add the vegetables to the pan and cook for a further 7-10 minutes until the chicken is cooked. Sprinkle over the soft brown sugar.
6. Meanwhile, bring a pan of water to the boil (if using dried udon noodles) and boil the noodles according to the packet’s instructions. Drain and add to the frying pan. If you are using fresh noodles you can simply add them to the frying pan at this point.
If you really want a kick you could add some chilli flakes as well, but otherwise serve in a large bowl, eat with chopsticks and enjoy!