The title of this blog post contains two of my favourite things – peanut butter and curry. To be quite honest with you, I’m surprised I hadn’t made this recipe before!
I knew I was in the mood for something filling, hearty and full of flavour, but slightly healthier than a creamy curry. So after a quite consult of my fave food website – Good Food, I had found the answer!
I can honestly say I was so happy with the result and totally didn’t plan on blogging this one but it’s too good NOT to shout about!!
- x2 chicken breasts
- 1 red onion
- 1 courgette
- Half a bag of baby spinach
- 2 generous sized tablespoons of peanut butter
- Dried noodles
- Coconut cream
Slice your veg and place in a large frying pan with a small dollop of coconut oil / rapeseed oil / olive oil
Dice your chicken and add to the pan too
Once the veg has started to brown, the spinach has wilted and the chicken is cooking, add the garlic and paprika to the pan.
Place the noodles on the heat in a medium sized saucepan. Cook for 5-7 minutes.
Add the coconut cream to the frying pan with your meat and veg. Once mixed in and simmering; it’s time for the peanut butter.
Drain and transfer the noodles to the frying pan. Add another dash of paprika. Lower the heat and once the sauce has began to thicken – serve, eat and enjoy!