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Child-friendly Thai chicken noodles New-recipe-icon

Introduce exotic flavours to your kids with this subtly spiced, fragrant Thai chicken curry. Make it in 30 minutes and freeze any leftovers for another day

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 2 adults + 2 children
  • Easy
  • Serves 2 adults + 2 children
  • Easy
  • Calories 532
  • Carbohydrates 34
  • Saturated Fat 15
  • Sugar 5
  • Protein 37
  • Fat 26
  • Fibre 4
  • Salt 0.84

Nutrition per serving

  • Calories 532
  • Carbohydrates 34
  • Saturated Fat 15
  • Sugar 5
  • Protein 37
  • Fat 26
  • Fibre 4
  • Salt 0.84

Ingredients

  • 100g sugar snap peas
  • 1 tbsp oil
  • 2 spring onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp grated ginger
  • 3 x chicken breasts, cut into chunks
  • 1-1 ½ tbsp Thai curry paste (we used Thai Taste)
  • 400ml can coconut milk
  • 2 limes, juice of one, other quartered
  • 50g frozen peas
  • 3 nests egg noodles
  • handful chopped coriander, to serve

Method

  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.

  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.

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