|Red Curry Peanut Noodles - Chatelaine Magazine|
1/2 pkg spaghetti (I used a full box)
1/3c peanut butter (I used 2/3's of a cup)
3 T curry paste (I used 6 T of thai red curry paste)
3 T soy sauce (I used 6 T)
2 T honey (I used 4 T)
1 T veg oil (I used EVOO)
1 red onion, thinly sliced
2 skinless boneless chicken breasts cut in strips
1 head of broccoli, cut into bite sized pieces
Cook the pasta as per box directions. Meanwhile in a small bowl, whisk the peanut butter with 1/4c of water, curry paste, salt and honey. Don't worry if the mixture is a little lumpy, it will melt when you cook it. Heat a large skillet over med-hi and add oil, then onion and chicken. Stir fry until the chicken is no longer pink, about 4 minutes. Add the peanut butter mixture and reduce the heat to medium. Stir frequently until the chicken is cooked, about 2 minutes. Ladle out 1/2 c of pasta water and add to the sauce. Add the broccoli to the pasta water for the last minute of cooking. Drain the pasta and broccoli then return pasta to the pot. Stir in the chicken mixture until combined.
Delicious! A bit spicy though, so add less curry paste or go for a milder version if you don't like spice.