MARIJE'S PEANUT NOODLES

chicken breasts - 1 per person
red, green or yellow curry paste - soup spoon per person
fish sauce - splash per person
lemongrass - 1-2 sticks
tumeric - a little bit
1 onion
2 cloves garlic
bunch coriander
can of coconut milk
2-3 tablespoons crunchy peanut butter
an inch of ginger or galangal
red chillies
veg of choice
rice or egg noodles

Chop up the onion and fry until soft. Add the chopped chicken, then the curry paste, chopped ginger, crushed garlic and finely sliced chillies. Stir fry for a few minutes while putting the noodles on to cook. Add the veg, timed according to how crunchy you'd like them to be. Stir fry a few more minutes. Add half the can of coconut milk, simmer briefly and add fish sauce to taste. Then add the peanut butter. At this stage, add more coconut milk if the sauce is too thick, but don't cook for more than a few minutes. Add the coriander right at the end, just before stirring through the noodles.