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Fragrant Chicken Laksa

Fragrant Chicken Laksa

with Noodles

Read more

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Tags:Spicy
Allergens:CeleryPeanutsEggGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

1 unit(s)

Spring Onion

½ unit(s)

Red Chilli

1 unit(s)

Garlic

1 bunch(es)

Coriander

½ unit(s)

Lime

1 sachet

Red Thai Curry Paste

200 milliliter(s)

Coconut Milk

1 sachet

Chicken Stock Powder

(ContainsCelery)

1 pot(s)

Peanut Butter

(ContainsPeanuts)

210 grams

Diced Chicken Thigh

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Gluten)

Not included in your delivery

400 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3190 kJ
Energy (kcal)763 kcal
Fat41.0 g
of which saturates20.0 g
Carbohydrate64 g
of which sugars10.0 g
Dietary Fiber3 g
Protein37 g
Cholesterol0 mg
Salt3.43 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Kettle
Knife
Zester
Peeler
Saucepan
Aluminum Foil
Frying Pan
Plate
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Pop your kettle on to boil. Halve the pepper and discard the core and seeds. Chop into small pieces. Trim the spring onion and thinly slice. Halve the chilli lengthways, deseed then finely chop. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Zest and halve the lime.

2

Heat a splash of oil in a large saucepan on medium heat. Add the pepper, garlic, chilli and half the spring onion. Stir and cook for 2 mins, then add the red curry paste and stir together. Tip: Add less chilli if you don't like spice! After 1 minute, pour in the coconut milk and mix until smooth. Add the chicken stock powder with the boiling water from your kettle (see ingredients for amount) and bring to a simmer.

3

Add the peanut butter and a pinch of sugar (if you have some) to your pan. Simmer gently for 10 mins. Taste the laksa and add seasoning if you think it needs it - salt, pepper, sugar - whatever suits your taste!

4

Meanwhile, heat a splash of oil in a frying pan on medium-high heat. Once hot, add the chicken pieces and lime zest. Season with a pinch of salt and pepper. Stir-fry until cooked through, 8-10 mins. When cooked, remove to a plate and cover with foil to keep warm. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

5

When the laksa has been cooking for 10 mins, add in the egg noodle nests. Cook until soft enough to eat, about 4 mins. Tip: The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency.

6

Add the chicken to the pan and simmer until the chicken is piping hot, 1-2 mins. Remove from the heat and add half the lime juice. Taste and add salt, pepper and more lime juice if you feel it needs it. Serve in big bowls topped with the coriander and the remaining spring onion. Enjoy!