Coconut, peanut butter and lime stir-fry

Posted: September 12, 2017

Our bodies love it if we feed them lots of different foods each day, since that was what happened when we were hunter-gatherers, roaming around foraging all day long, before wheat lured us into monocropping, ten thousand years ago, at which point modern diseases started to show up. So I was pleased to discover that our delicious, easy-to-make supper tonight had 13 + nutritious ingredients (14 if you include the large glass of wine 😀 ):



200g brown rice noodles (eg King Soba Pad Thai brand)

1/2 cup chicken or vegetable stock

1 or 2 chicken breasts, sliced small, and marinated for 10 mins in a bowl with 2 crushed garlic cloves + 1 crushed piece of ginger + juice of 1 lemon + 1 lime (if vegan, just add the non-chicken ingredients at the same time as the veg – you could also substitute cashew nuts)

A good heap of veg eg thinly-sliced carrots, mange touts, sugar snaps, green beans, broccoli florets

1/2 – 1 cup tofu, cubed (I use the harder Japanese type)

1 small can organic coconut cream/1 can coconut milk

1 tablespoon peanut butter


Cook the noodles, drain, mix with the olive oil and keep warm in the oven if cooked before the rest

In a pan (I use a Green Pan wok), heat the stock until steaming

Add the chicken, garlic, ginger and lemon/lime and cook, stirring for 5 mins

Add the coconut cream and peanut butter, stir and simmer for 4-5 mins

Add the vegetables and tofu and simmer for 4-5 mins

Serve with the noodles and sprinkle with coriander.

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