Ingredients chicken laksa
200 grm thin thai style rice noodles
1 red capsicum
400 grm chicken breast fillets trimmed cut into strips
20 snowpeas trimmed
1/3 cup laksa paste
4 cup reduced salt chicken stock
425 grm baby corn drained halved
375 ml can coconut light evaporated milk
2 green onions sliced diagonally
2 tbsp coriander leaves
how to make chicken laksa
place noodles into bowl & cover with boiling water. stand for 15 mins.
meanwhile, spray pan with oil. cook Capsicums and chicken over med low heat for 4-5 mins until golden. trf to lge saucepan add paste and stock and bring to boil. add snowpeas and corn and simmer for 2-3 mins. stir through coconut milk.
divide noodles between bowls. top with sauce and garnish with onion and coriander
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