Directions
- 1Place a couple of chicken breasts in a large saucepan and cook until golden on both sides. Remove and set aside.
- 2For the peanut butter sauce, combine garlic, red Thai curry paste, soy sauce, and crunchy peanut butter in the same pan.
- 3Add coconut milk and chicken stock, and stir until silky smooth.
- 4Add the chicken back into the sauce and remove once cooked.
- 5Add udon noodles to the broth. You can use ramen noodles if you prefer.
- 6Serve, topping with sliced chicken, mangetouts, coriander, lime wedges and chilli oil.
Ingredients
- 2 chicken breasts
- 1 tablespoon oil
- 2 cloves garlic
- 1 tablespoon red thai curry paste
- 2 tablespoons soy sauce
- 2 tablespoons crunchy peanut butter
- 1 can coconut milk
- 1 cup chicken stock
- 1 package udon noodles
- 1 handful coriander
- 2 lime wedges
- 1 tablespoon chilli oil
- 1 handful mangetouts
Equipment
large saucepantongsknifechopping board
Related recipes
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup
Viral Ramen Recipe
Japanese · Soup
Easy Crockpot Dinner
Japanese · Soup2h 15m
Honey Soy Chicken Bowl
Japanese · Soup15m
Miso Chicken Ramen
Japanese · Soup
Ramen Eggs
Japanese · Soup
Curry Udon
Japanese · Soup
20-minute ramen
Japanese · Soup20m
Coconut Chili Ramen with Crispy Pork
Japanese · Soup30m