1. .Heat oil in large pan & fry the garlic for 1 minute until lightly golden. 2. Add the chicken and spices and stir-fry for a further 3-4minutes. 3. Crumble the creamed coconut into the hot chicken stock & stir until dissolved. 4. Pour on to the chicken , then add the lemon or lime juice, peanut butter & egg noodles. 5. Cover and simmer for about 15 minutes,. 6. Add the spring onions & fresh coriander, then season well & cook for a further 5 minutes. 7. Serve in warmed bowls can garnish with fried coconut and chilli. ---------------------------------------------------------------------------
Nutrition
Ingredients
