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
Prep:10 mins
Serves 2 adults + 2 children
100g sugar snap peas1 tbsp oil2 spring onions, finely chopped2 garlic cloves, crushed1 tsp grated ginger3 x chicken breasts, cut into chunks1-1 ½ tbsp Thai curry paste (we used Thai Taste)400ml can coconut milk2 limes, juice of one, other quartered50g frozen peas3 nests egg noodleshandful chopped coriander, to serve
STEP 1Blanch 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 2Meanwhile, 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.
