300ml coconut cream
2 tbs Thai red curry paste
2 garlic cloves, minced or grated (OMG MICROPLANE!)
3cm piece ginger, peeled and grated
1 normal or 2 small birdseye chillis, minced (BUT YOU CAN ALSO GRATE WITH A MICROPLANE!!)
juice of 2 limes
1 tsp salt
4 boneless, skinless chicken breasts, sliced
250g frozen peas
300g egg noodles
few spigs of mint, basil and coriander (cilantro), chopped
1. In a bowl combine the first 8 ingredients, stir and marinate for an hour.
2. Heat a little oil in a pan, add chicken and marinade and cook, not too hot, for 5 minutes or so. Add the peas, bring back to a simmer and cook for another 5 minutes.
3. While this is going on, boil some water and cook the egg noodles as per packet instructions but for 1 less minute than specified (mine just needed to be soaked in boiling water for 4 minutes).
4. Drail noodles and add to the pan with the chicken. Mix all together with tongs or something and cook for another minute. Check seasoning and serve topped with the chopped herbs and a spritz more of lime juice if you have it.