topBanner
Fragrant Chicken Laksa with King Prawns

Fragrant Chicken Laksa with King Prawns

with Noodles

Custom recipe
Read more

This Fragrant Chicken Laksa with King Prawns is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Spicy
Allergens:PeanutsEggGlutenCrustaceans

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

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 Clove

1 bunch(es)

Coriander

½ unit(s)

Lime

50 grams

Red Thai Style Paste

200 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

1 sachet

Peanut Butter

(ContainsPeanutsMay containNuts)

210 grams

Diced Chicken Thigh

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Gluten)

150 grams

King Prawns

(ContainsCrustaceans)

Not included in your delivery

400 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2805 kJ
Energy (kcal)670 kcal
Fat41.0 g
of which saturates20.0 g
Carbohydrate30 g
of which sugars7.0 g
Protein45 g
Salt3.64 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Kettle
Garlic Press
Saucepan
Spoon
Frying Pan
Plate
Aluminum Foil
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
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 Thai 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 paste 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. IMPORTANT: Wash your hands after handling chicken and its packaging. 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 and prawns to the sauce. Cook until the noodles are soft enough to eat and the prawns are cooked through, 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. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

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!