Thai Chicken Peanut Noodles

3 TBS oil
6 garlic cloves (minced)
1½ LB ground turkey (or chicken, pork, beef)
1 TSP mild curry powder
¼ TSP ground black pepper
4 OZ red curry paste
3½ TBS dark soy sauce
4½ C chicken stock
2¼ C coconut milk, full fat for best flavour
6 TBS cider vinegar
9 TBS peanut butter
5 instant ramen or noodle cakes ~70-100 GR / 2½-3½ OZ per cake (discard seasoning pack)
6 OZ baby spinach

To Serve:

Heat oil in a medium skillet over high heat. Add ground chicken and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
Add garlic and cook for 1 minute.
Add red curry powder, black pepper, curry paste and soy sauce. Cook for 1 minute.
Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
Add spinach, toss with the noodles for 30 seconds until wilted.

Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chili paste if desired.

Yields 6 servings.