Fragrant Chicken Laksa
with Egg Noodles and Salted Peanuts
This Fragrant Chicken Laksa is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
½ unit(s)
Red Chilli
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts)
2 unit(s)
Garlic Clove
50 grams
Red Thai Style Paste
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Nuts)
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
190 grams
Diced British Chicken Thigh
125 grams
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
Not included in your delivery
½ tsp
Sugar
300 milliliter(s)
Water for the Laksa
Utensils
Instructions
Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
Halve the red chilli lengthways, deseed, then finely chop. Zest and halve the lime.
Peel and grate the garlic (or use a garlic press).
Crush the peanuts in the unopened sachet using a rolling pin.
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.
Share the chicken laksa between your serving bowls.
Sprinkle over the lime zest, chilli (add less if you'd prefer things milder) and salted peanuts to finish.
Enjoy!
