Fragrant Chicken Laksa

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.

Stir in the chicken, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. 

Meanwhile, boil a full kettle.

Pour the boiled water into a medium saucepan with 1/2 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 or more lime juice to taste. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Add a splash of water if it's a little thick.