Fragrant Chicken Coconut Laksa

Lay the chicken thighs on a lightly oiled baking tray, drizzle with honey (see pantry for amount) and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

When the oven is hot, roast the chicken on the middle shelf until browned and cooked through, 16-18 mins.

Once cooked, remove from your oven and set aside for a couple of mins to rest. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle. 

Heat a large saucepan on medium-high heat with a drizzle of oil. Once hot, add the pepper and stir-fry for 2-3 mins.

Add the garlic, red Thai style paste and peanut butter. Stir-fry until fragrant, 1 min. 

Add the coconut milk, chicken stock paste, sugar and water for the laksa (see pantry for both amounts). Stir to combine and bring to the boil.

Lower the heat and simmer until the sauce has thickened, 10-12 mins. Add the baby corn to the sauce for the last 3 mins.

Meanwhile, boil a full kettle.

Pour the boiled water into a medium saucepan with ½ tsp salt and bring to a boil. Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

When the laksa is ready, add the cooked noodles and simmer until piping hot, 1-2 mins.

Squeeze in the juice from half the lime, then remove from the heat.

Taste and season with salt, pepper and more lime juice to taste. Add a splash of water if it's a little too thick.

Thinly slice your chicken.