Chicken Asian

Malaysian chicken curry laksa

Name: Malaysian chicken curry laksa
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: /asian
Ingredients: 300g chicken breast, sliced; 1/2 jar laksa curry paste; 1.25L water; 2 cups coconut cream; 150g hokkien noodles; 150g vermicelli noodles; 50g bean sprouts, trimmed; 6 bean curd puffs, rinsed and drained; 1/2 cup Vietnamese mint; 1/2 cup fried shallots

Rate now

10m

05m

Jump to recipe

Warming, comforting and incredibly easy to make, this chicken curry laksa will bring smiles to all come dinner time.

300g chicken breast, sliced
1/2 jar laksa curry paste
1.25L water
2 cups coconut cream
150g hokkien noodles
150g vermicelli noodles
50g bean sprouts, trimmed
6 bean curd puffs, rinsed and drained
1/2 cup Vietnamese mint
1/2 cup fried shallots

Method

1.

Boil chicken for 2 minutes or until cooked. Remove, drain and shred individual pieces using a fork. Set aside.
2.

Combine laksa curry paste, water and coconut cream a medium pot and bring to the boil.
3.

Cook noodles as per pack instructions, divide into bowls and top with cooked chicken.
4.

Place sprouts in broth and cook for 60 seconds. Ladle broth over noodles and chicken until covered.
5.

Top with bean curd puffs, mint and shallots.