Chicken gets cooked in a coconut curry sauce with sugar snap peas and baby corn for a simple, yet flavoursome midweek meal option.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
615
Ingredients
1 tsp. vegetable oil
500 g chicken thigh fillets, cut into bite-sized pieces
1/2 tbsp ground coriander
3 Tbsp. medium curry paste
3 Tbsp. crunchy peanut butter
2 Tbsp. light brown soft sugar
165 ml tin full fat coconut milk
150 g sugar snap peas
200 g baby sweetcorn, chopped
Juice of 1 lemon
300 g fresh straight to wok egg noodles
Large handful fresh coriander, roughly chopped
Directions
Step 1Heat the oil in a large pan and fry the chicken for 8min until golden and cooked through. Add the ground coriander and curry paste and fry for 1min more. Stir in the peanut butter, sugar and coconut milk until combined, then add the vegetables and simmer for 3-4min until the veg are tender.
Step 2Stir in the lemon juice, then fold through the egg noodles and most of the coriander. Heat until piping hot, add a little water to loosen the sauce if needed. Season to taste, then divide among four bowls, sprinkle over the remaining coriander and serve.
If you don't fancy noodles, make the curry base and serve this chicken satay recipe with rice.
You can use chicken breast fillets, if you prefer, but they won't be as succulent.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
