Ultimate Coconut Chicken Breast Laksa

Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken into the pan and cook until browned, 3-5 mins each side. Once browned, pop the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. When cooked, remove from your oven, cover with foil and allow to rest.

Meanwhile, add the noodles to the boiling water and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a colander and set the pan aside. TIP: Run the noodles under cold water to stop them sticking together. While the noodles cook, trim and thinly slice the spring onion. Halve the baby corn lengthways. Slice the sugar snap peas in half lengthways. Halve the chilli lengthways, deseed then finely chop. Roughly chop the peanuts.

Once the noodles are cooked, pop the (now empty) saucepan back on medium-high heat and add a drizzle of oil. When the oil is hot, add the baby corn, sugar snap peas and half the spring onion. Stir-fry for 1-2 mins, then stir in the red Thai curry paste, remaining garlic and half the red chilli (add less if you don't like too much heat). Cook, stirring, until fragrant, 1 min.

Add the coconut milk, chicken stock paste and the boiling water for the laksa (see ingredients for amount) from your kettle to the pan. Bring to the boil, then lower the heat. Stir in the peanut butter and sugar (see ingredients for amount), then simmer until thickened, 8-10 mins. Stir through the cooked noodles and heat through until piping hot, 1 min. Remove from the heat and squeeze in half the lime juice. Mix together, then taste and season with salt and more lime juice and sugar if needed.