Jamie's 20-Minute Meals
By Jamie Oliver
Ingredients
4cm piece of ginger
600g free-range skinless boneless chicken thighs
300g oyster mushrooms
4 heaped tablespoons Thai red curry paste
1 x 400ml tin of light coconut milk
4 nests of free-range egg noodles (250g total)
180g sugar snap peas
160g frozen edamame beans
4 heaped teaspoons crunchy peanut & sesame chilli oil
1 lime
Method
- Put a large shallow casserole pan on a high heat with 1 tablespoon of olive oil. Peel, chop and add the ginger. Dice the chicken into 3cm chunks, season with a pinch of sea salt and black pepper and add to the pan with the mushrooms. Cook for 5 minutes, or until golden, stirring regularly. Boil the kettle.
- Stir the curry paste into the pan. Pour in the coconut milk and 1 litre of boiling kettle water, then submerge the noodles and simmer on a medium heat for
- 6 minutes, adding the sugar snaps and frozen edamame for the last 3 minutes.
- Stir in half the crunchy peanut and sesame chilli oil, season to perfection, then divide between warm bowls. Drizzle over the remaining chilli oil, to finish, and serve with lime wedges, for squeezing over.
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