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Ingredients

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.

Goes well with

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A star rating of 4.1 out of 5.18 ratings
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