Ingredients

• 1 double breast of chicken, without skin (or use ½ large chicken breast)
• 350-500 grams shelled green prawns
• 1 tablespoon oil
• 1 tablespoon minced fresh ginger
• 1 teaspoon minced garlic
• 1 large mild red chilli, deseeded and chopped
• 100 grams snow peas or green beans, trimmed
• 1½ teaspoon grround coriander
• 1½ cups lite coconut cream (400 gram can)
• 3 cups chicken stock
• 2 tablespoons Asian fish sauce
• 300 grams fresh Asian egg noodles
• 2-3 spring onions, trimmed and chopped

Coriander and peanut pesto

• ½ cup each coriander and mint leaves
• 1 teaspoon minced garlic
• ½ cup peanuts
• ¼-½ cup peanut oil

Method

1. Cut the chicken pieces into thin strips and the prawns in half lengthwise.
2. Heat the oil in a large frying pan or wok and cook the chicken and prawns over a moderate heat until they are just cooked. The prawns will change colour to bright pink. Set aside.
3. Add the ginger, garlic and chilli to the pan and cook for 1 minute.
4. Increase the heat and add the snow peas or green beans and ground coriander. Cook for a further minute.
5. Add the coconut cream, stock, fish sauce, noodles, spring onions, chicken and prawns. Simmer gently for about 3-4 minutes until the noodles are tender and the chicken and prawns are cooked. Season with salt and pepper.
6. Serve with the Coriander and Peanut Pesto, garnished with a peanut if wished.

Coriander and Peanut Pesto

1. Process the coriander, mint, garlic and peanuts in a food processor until finely chopped. Add the oil a little at a time until the pesto forms a smooth paste, adding more oil if you would like a thinner pesto. Season with salt.