Fragrant Chicken Laksa

Name: Fragrant Chicken Laksa with Red Peppers and Noodles
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 200 Coconut Milk; 1 Chicken Stock Powder; 35 Red Thai Style Paste; 210 Diced Chicken Thigh; 1 Garlic Clove**; ½ Red Chilli; 1 Spring Onion; 2 Egg Noodle Nest; ½ Lime; 1 Peanut Butter; 1 Green Pepper; 1 Coriander; 400 Water

with Red Peppers and Noodles

Recipe Development TeamPublished on September 06, 2017

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Sometimes life throws bizarre situations at us. Patrick experienced this in Singapore airport when he saw himself on the television. Turns out his cooking show had made it over to the Far East and it wasn’t long before the staff in the restaurant were piling his plate with all sorts of local deliciousness. One of the dishes was a mouth-watering Singapore laksa - practically a national dish.

Tags:

Spicy

Allergens:

Egg

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

200

Coconut Milk

Chicken Stock Powder

Red Thai Style Paste

210

Diced Chicken Thigh

Garlic Clove**

Red Chilli

Spring Onion

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

Lime

Peanut Butter

Green Pepper

(May contain traces of: Celery)

Coriander

Not included in your delivery

400

Water

Nutritional information

Energy (kJ)3021 kJ

Energy (kcal)722 kcal

Fat37 g

of which saturates20 g

Carbohydrate62 g

of which sugars8 g

Protein37 g

Salt2.2 g

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

Utensils

•Zester

•Chopping Board

•Garlic Press

•Grater

•Medium Saucepan

•Knife

•Spoon

•Plate

•Grill Pan

•Aluminum Foil

•Bowl

Cooking Instructions and Tips

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.

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.

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!

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.

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.

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!