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
Nutrition and extra info
Nutrition: Per serving (4 average portions)
- kcal532
- fat26g
- saturates15g
- carbs34g
- sugars5g
- fibre4g
- protein37g
- salt0.84g
Ingredients
- 100g sugar snap peas
- 1 tbsp oil
- 2 spring onions, finely chopped
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 garlic cloves, crushed
- 1 tsp grated ginger
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 3 x chicken breasts, cut into chunks
Turkey
terk-eeWhile it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 1-1 ½ tbsp Thai curry paste (we used Thai Taste)
Thai curry paste
Many Thai and Thai-inspired dishes start with a highly flavoured paste. These are made from a…
- 400ml can coconut milk
Coconut milk
ko-ko-nut mill-kCoconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 2 limes, juice of one, other quartered
Lime
ly-mThe same shape, but smaller than…
- 50g frozen peas
Peas
p-eesA type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 3 nests egg noodles
- handful chopped coriander, to serve
Method
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.
Comments, questions and tips