a creamy and comforting sauce perfect for a week night dinner in winter. I love using white fish for this dish, but chicken and prawns are awesome alternatives.
SAUCE:
1 tbsp of cashew butter
1 tsp soy sauce
1 tsp fish sauce (can skip)
1 tsp curry powder (@keens is the OG)
dash of turmeric
1/2 tsp of arrowroot powder
1/4 cup of soy milk
120g chicken thighs
2 tsp olive oil
1&1/2 of veg of choice : rainbow coleslaw + mushrooms
rice noodles
Method:
1. Prepare rice noodles according to package, set aside.
2. Make your sauce by combining all the listed above ingredients.
3. On a hot non-stick pan cook your chicken in olive oil. Remove from pan and set aside
4. Add the veg to the same with some extra olive oil and sautée. Once soft add 1/2 of the sauce, cook for 2 minutes
5. Add the chicken & noodles to your pan with the remaining sauce. Allow to cook for 2 minutes and serve up
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