3/4 cup coconut milk (~1/2 a can), full fat for best flavour
2 tbsp cider vinegar
3 tbsp peanut butter
2 instant ramen or noodle cakes (~70-100g/2.5-3.5oz per cake; any brand, discard the seasoning pack)
2 (big!) handfuls baby spinach
To serve
finely chopped peanuts
coriander/cilantro
squirt of sriracha or other chilli paste
Directions
Heat the oil over high heat, cook the garlic 20 sec. Cook the chicken 2 min until it mostly changes from pink to white.
Add 1 tbsp red curry paste, the curry powder and 1/2 tsp soy, cook 1 min.
Clear a space, add the remaining 1/2 tbsp curry paste, stir for 30 sec. Add the chicken stock, simmer 1 min.
Squish the noodle cakes in, pushing the chicken aside so the noodles are as submerged as possible. Leave 45 sec, turn, leave 30 sec, loosen the noodles.
Push the noodles aside, add the coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter. Add the spinach, toss 30 sec until wilted. Keep it saucy.
Serve, sprinkled with coriander, peanuts and sriracha or chilli paste if desired.
Notes: sub turkey, pork or beef for the chicken. Sub light or normal soy (colour will be paler). For the curry paste, Maesri is best/cheapest but anything works (except a very sweet brand). From RecipeTin Eats on Instagram.
