This recipe was originally supposed to be for a Creamy Coconut Peanut Curry Dressing recipe, but winter is not the perfect time for salads, so I heated it up and served it with noodles instead.
And it worked surprisingly well!
I’d gotten into a bit of a system where I pre-made most of my week’s lunches on Sunday so I wouldn’t have to worry about it during the week, so I’d actually made this dressing weeks in advance, kept it in the freezer and forgot about it until it fell out one day and the container broke.
Seeing as I had a little bit of curry chicken in the fridge, which also happened to be incredibly bland, I boiled some noodles, threw in the chicken, veggies and dresssing and so the coconut peanut curry noodle was born!
The sauce itself is a bit of a cross between a curry and a satay sauce, with coconut and curry powder you’d find in a curry and the nutty taste of satay (and there’s also a bit of spice from the sriracha!!). The sauce is thick and creamy, and goes particularly well with thin, soft noodles- I used a white Taiwanese noodle that I found at my local Asian supermarket but any noodle would do!
It’s a delicious comfort dish, perfect for the winter weather now- and it’s really quick and easy to prepare!
Creamy Coconut Peanut Curry Noodles
Recipe from The Endless Meal
For the Sauce
¾ cup canned coconut milk
½ cup fresh or canned diced tomatoes
6 tablespoons natural peanut butter
2 tablespoons ginger, finely diced
2 tablespoons soy sauce
1 tablespoon fresh lime juice (about ½ a lime)
1½ teaspoons curry powder
1 teaspoon sriracha
3 cloves of garlic, minced
A pinch of salt
Other ingredients as desired:
Vegetables (I used broccoli)
Noodles- any type will do, enough for 2, cooked according to packet instructions
1. Add all the sauce ingredients to a small pot and heat over medium high heat until it comes to a simmer. Remove from heat.
2. Mix with remaining ingredients and serve!