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Sweet Chilli Chicken Skewers with Coconut Noodles

Add a Thai twist to your noodles with Blue Dragon Thai Red Curry Paste and Coconut Cream. The perfect match to Sweet Chilli Chicken Skewers.

Prep: 10 mins
Cook: 5 mins
Serves: 2
    • 3 chicken breasts (free-range if possible), cut into chunks
    • 2 tbsp. Blue Dragon Dark Soy Sauce
    • 1 sachet (120g) Sweet Chilli & Garlic Stir Fry Sauce
    • 1 tbsp. runny honey
    • 12 spring onions, trimmed
    • 1 red pepper, cored, deseeded and cut into chunks
    • 250g Blue Dragon Medium Egg Noodles Nests
    • 1 tbsp. vegetable oil
    • 1 red chilli, de-seeded and finely chopped
    • 1/4 jar Blue Dragon Thai Red Curry Paste
    • 1 carton (250 ml) Blue Dragon Coconut Cream
    • 75g/3oz salted roasted peanuts, chopped
    1. Mix the Dark Soy Sauce, Sweet Chilli and Garlic sauce and runny honey, pour over the chicken and marinate for 25 minutes in the fridge.
    2. Preheat the grill to hot. Cut 8 spring onions into 2.5cm/1inch pieces and finely chop the remainder. Thread the chicken onto the skewers alternately with the red pepper and spring onion pieces.
    3. Arrange the skewers on a baking sheet lined with foil and grill for 4 minutes on each side, basting with any remaining marinade.
    4. Meanwhile, cook the Egg Noodles according to the packet instructions. Drain well and set aside.
    5. Heat the oil and stir fry the chilli, any remaining spring onion and the Thai Red Paste for 1-2 minutes. Add the Coconut Cream and simmer for 3-4 minutes. Toss in the Noodles and peanuts and serve with the chicken skewers.