Satay Peanut Butter Curry Noodle Bowl

A flavorful and comforting noodle bowl featuring a creamy satay peanut butter curry sauce. Choose between chicken or tofu for your protein of choice.

Prep Time

15 minutes

Total Time

40 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.20/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

Indian•Asian

Main Ingredient:

Chicken

Dietary:

Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

1lbNoodles(Linguine, spaghetti, or udon noodles work well)

£1.20

1.5lbsChicken Breast or Firm Tofu(Cut into bite-sized pieces. For tofu, press well before use.)

2tbspCoconut Oil or Vegetable Oil

1mediumOnion(Chopped)

£0.50

4clovesGarlic(Minced)

£0.25

1tbspGinger(Grated or minced)

£0.20

2tbspRed Curry Paste(Adjust to your spice preference)

£0.60

1can (13.5 oz)Coconut Milk(Full-fat or light)

£1.20

0.5cupPeanut Butter(Creamy)

£0.75

2tbspSoy Sauce or Tamari(Use tamari for gluten-free)

1tbspBrown Sugar or Maple Syrup(Adjust to your preference)

1tbspLime Juice(Freshly squeezed)

£0.10

0.5cupWater or Vegetable Broth(As needed to adjust sauce consistency)

2cupsVegetables (optional)(Broccoli florets, bell peppers, carrots, snap peas, spinach. Add in the last 5 minutes of cooking)

Garnish(Chopped peanuts, cilantro, green onions, red pepper flakes)

Total Cost

£4.80

£1.20 per serving

Instructions

1.
Cook the noodles according to package directions. Drain and set aside.
2.
While the noodles are cooking, heat the oil in a large skillet or wok over medium-high heat. Add the chicken or tofu and cook until browned and cooked through (or golden brown for tofu). Remove from the skillet and set aside.
3.
In the same skillet, add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute more, until fragrant.
4.
Stir in the red curry paste and cook for another minute.
5.
Pour in the coconut milk and bring to a simmer. Add the peanut butter, soy sauce (or tamari), and brown sugar (or maple syrup). Stir until the peanut butter is melted and the sauce is smooth.
6.
Add the lime juice and water (or broth) to adjust the sauce to your desired consistency. Taste and adjust seasonings as needed.
7.
Return the chicken or tofu to the skillet. If using vegetables, add them now and cook for 5 minutes, until tender-crisp.
8.
Add the cooked noodles to the skillet and toss to coat everything in the sauce.
9.
Serve immediately, garnished with chopped peanuts, cilantro, green onions, and red pepper flakes (if desired).

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

65g

25% of RDA

Fat

40g

57% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a smoother sauce, you can blend the coconut milk, peanut butter, soy sauce, and brown sugar in a blender before adding it to the skillet.

If the sauce becomes too thick, add a little more water or broth to thin it out.

You can add other vegetables to this dish, such as bell peppers, carrots, or broccoli.

Adjust the amount of red curry paste to control the spiciness of the dish.

Cooking Equipment

Large pot

Large skillet or wok

Wine Pairings

No wine pairing suggestions available for this recipe.

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