HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFragrant Chicken Laksa
Fragrant Chicken Laksa

Fragrant Chicken Laksa

with Red Peppers and Noodles

Read more

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.

Allergens:PeanutEggCereals containing gluten

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

1 bunch(es)


1 pot(s)

Red Curry Paste

200 milliliter(s)

Coconut Milk

1 sachet(s)

Chicken Stock Powder

1 sachet(s)

Peanut Butter


½ unit(s)


210 grams

Diced Chicken Thigh

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

1 unit(s)

Red Pepper

½ unit(s)

Red Chilli

Not included in your delivery

400 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3021 kJ
Energy (kcal)722 kcal
Fat37.0 g
of which saturates20.0 g
Carbohydrate62 g
of which sugars8.0 g
Protein37 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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!