Chicken Laksa

How to make Chicken Laksa

Prep Time: 15 minutes        |        Cook Time: 30 minutes        |        Serves: 2

Ingredients

• 2 tbsp The Olive Tree olive oil
• 400g Broad Oak Farms RSPCA approved chicken maryland fillets – 2 pieces, then cut each into 5 pieces
• 2 tbsp Ayam Malaysian laksa curry paste
• 1 tbsp Asia Specialities Thai red curry paste
• 250ml Asia Specialities coconut milk
• 500ml salt reduced Chefs’ Cupboard chicken stock
• 120g Urban Eats Thai style rice noodles
• 50g Hugo’s fresh beansprouts
• ½ cup coriander
• 1-2 birds eye chillies, sliced

Method

1. In a medium-sized saucepan, heat the olive oil over medium-high heat. Cook the chicken pieces for 2-3 minutes until brown on both sides. Remove chicken from heat and set aside.
2. In the same saucepan, fry the laksa and red curry pastes for 3-4 minutes or until fragrant. Add the coconut milk and chicken stock then lower the heat to a gentle simmer. Add the chicken pieces back into the saucepan and simmer for 10-15 minutes.
3. To cook the rice noodles, bring a pot of water to the boil and cook as per packet instructions.
4. To serve, place noodles in a bowl, ladle laksa broth and chicken over the noodles and garnish with beansprouts, coriander and sliced chillies.