Time for another Friday Foods! This one is a little different, but still great! It’s Chicken Laksa with Noodles. This is a tasty recipe to add to your collection and can be modified easily. Serves 2.
2 Spring Onions
1 Red Chilli
1 clove Garlic
1 bunch Coriander
1 tbsp Red Thai Curry Paste
1 can Coconut Milk
1 cube Chicken Stock Powder
400 ml Water (boiled)
1 tbsp Peanut Butter (I used chunky, but creamy is fine)
210g Diced Chicken Thigh
2 Egg Noodle Nests
Slice spring onion. Deseed and finely chop chilli. Press garlic. Roughly chop coriander. Zest and halve lime.
In a large saucepan, add oil and heat. Add garlic, chilli, and half of spring onions. Stir and cook for 2 minutes. Add red curry paste and stir together. Pour in coconut milk and mix until smooth. Add your chicken stock power and boiled water. Bring to a simmer.
Add peanut butter and a pinch of sugar to pan. Simmer gently for 10 minutes. Taste and add seasoning where necessary. I used salt and pepper.
While the laksa is cooking, heat up oil on a frying pan. Cook the chicken and lime zest. Season with salt and pepper. Stir fry until cooked through.
When laksa is finished cooking, add egg noodle nests. Cook the nests until soft enough to eat.
Once the noodles are cooked, add the chicken to the pan and simmer until chicken is hot. Remove from heat and add juice from the lime. Taste again and decide if it needs anything more seasoning wise.
Serve in bowls topped with the coriander and the remaining spring onion.
I hope you enjoy this tasty recipe. You can also add red peppers to the laksa if you would like a little more bite.