A traditional satay sauce is quite thick, but for this dish John loosens it with coconut milk to make a more liquid sauce for the chicken balls and noodles.
- 1 x 400g tin coconut milk, chilled for a few hours or overnight
- 2 tsp Thai red curry paste
- 3 tbsp peanut butter
- 2 tsp light soy sauce
- 400g minced chicken or turkey
- 200g medium egg noodles
- To serve
- 1 tbsp toasted sesame seeds
- 4 spring onions, finely sliced
- Handful of chopped coriander
- Lime wedges
- Without shaking the tin of coconut milk, open and scoop the solid layer of cream from the top into a pan. Add the curry paste and cook over a medium–high heat until the sauce splits. Add the peanut butter and soy sauce and a third of the remaining coconut milk, mix together then bring to the boil and bubble away until thickened. Keep the sauce warm over a low heat while you make the chicken balls.
- Add a heaped tablespoon of this sauce to the minced chicken, stir to combine, and shape into balls – about the size of a ping pong ball. Heat a frying pan and brown the chicken balls all over, then add them to the sauce with the remaining coconut milk.
- Cook the noodles according to the packet instructions, then drain and add to the chicken balls and sauce. Toss everything together then serve scattered with the sesame seeds, spring onions, coriander and lime wedges to squeeze over.